Discover the joys of creamy soy bean curd in this spicy Sichuan dish that comes together in minutes

Mapo tofu is a Chengdu favourite typical of the “spicy generosity” of Sichuan food, Fuchsia Dunlop explains, though it’s perhaps better not translated as “pock-marked old woman’s tofu”. It may even convert you to the joys of tofu itself, should you still be on the fence about the stuff, because its creamy softness is the perfect foil for the intensely savoury, tingly seasoning involved here. It’s also ready in mere minutes.

Prep 10 min
Cook 7 min
Serves 2

A comforting and filling mix of Korean and Italian flavours and textures that’s ideal for weeknight dinner

• Share your questions for Meera Sodha, Tim Dowling and Stuart Heritage for a special Guardian Live event on Wednesday 26 November.

I am a ragu-fancier and a kheema fanatic. Unlike with most foods, however, it doesn’t do to rationalise this love for ragu, because it is a mash of things chopped up so small that they all lose their texture. This might sound a bit woo-woo, but the joy of ragu comes from feeling your way through it, from the chopping and standing with your thoughts, to stirring a bubbling pot and the smell creeping under the door. A ragu isn’t just a ragu, it’s a coming-together of good things: thoughts, feelings, ingredients, time and effort.

Join Meera Sodha at a special event celebrating the best of Guardian culture on Wednesday 26 November, hosted by Nish Kumar and alongside writers Stuart Heritage and Tim Dowling, with Georgina Lawton hosting You Be The Judge live. Live in London or via livestream, book tickets here.

Cut corners, but not flavour, with this updated take on a hearty, vegan-friendly curry

A confession: I have already written a recipe for massaman curry. But since that was published in 2018, I have had a baby, a breakdown, travelled back to Thailand and eaten more massaman curries, all events that have contributed to this new recipe. The old dish is delicious, but in 2025 I didn’t want to make a paste from scratch. Instead, I wanted the funk and soul that a ready-made curry paste could give me and to use that as a springboard to fly into dinner time. A shortcut on time and ingredients, yes, but not on fun and flavour.

Join Meera Sodha at a special event celebrating the best of Guardian culture on Wednesday 26 November, hosted by Nish Kumar and alongside writers Stuart Heritage and Tim Dowling, with Georgina Lawton hosting You Be The Judge live. Live in London or via livestream, book tickets here.