Sichuan mushroom mapo tofu, spring onion and long grain rice

Soak the dried mushrooms in one cup of the boiling water for at least 20 minutes. Keep the liquid!

Thinly slice the spring onion keeping a some green for garnish.

Peel and mince the garlic and ginger.

Wash the rice under running cold water until the water runs clear.

Cover with one and a half times the amount of water. Add a pinch of salt and bring to a simmer.

Immediately turn to a very low setting and cover. Let sit for 15 minutes, then turn off the heat and let sit for another 5 minutes.

Finely chop the soaked shiitake and white mushrooms (you can use a food processor, if you have one, chop the dried mushroom before blending them).

Heat a large pot to medium heat with a good splash of oil.

Add all the mushrooms and spread them out into a thin layer on the bottom of the pan. Add a pinch of salt. Cook, stirring regularly until all the liquid comes out and evaporates (about 5 minutes).

Cut the tofu into 2 cm cubes.

Add the spring onion and cook for 2 minutes, stirring regularly. Add the ginger and garlic to the pan and cook for another 3 minutes.

Add the mapo sauce, mushroom liquid from soaking the shiitake, and the remaining water.

Whisk the cornflour with a little water in a small bowl to form a slurry. Add to the mapo, stirring as you add it. Bring to a boil and allow to thicken before stirring in tofu and gently warming through.

Taste the sauce and add salt if needed. Serve mapo tofu with rice and garnished with green spring onion.