Sichuan · Lunch, Dinner
Mapo tofu with mushroom
Silky tofu and mushroom simmered in a numbing, fiery Sichuan chilli-bean sauce.
- Calories
- 819 kcal
- Protein
- 56 g
- Carbs
- 80 g
- Fat
- 31 g
- Prep
- 10 min
- Cook
- 15 min
Per serving, for one person.
Contains: gluten, soy, sesame.
Ingredients
- 300 g Firm tofu
- 100 g Mushrooms
- 65 g Jasmine rice
- 3 cloves Garlic
- 6 g Ginger
- 15 g Spring onions
- ¾ tbsp Gochujang
- ¾ tbsp Soy sauce (reduced salt)
- ¾ tbsp Cornflour
- 1 tsp Toasted sesame oil
- 1¼ tsp Chilli flakes
- 100 ml Vegetable stock
Method
- Cook the rice according to packet instructions.
- Fry the garlic, ginger and mushroom in a splash of oil for 3 minutes until fragrant.
- Stir in the chilli bean sauce, soy sauce, chilli flakes and stock, then bring to a simmer.
- Slide in the tofu cubes and simmer gently for 6 minutes, then stir the cornflour into a little water and add to thicken.
- Finish with sesame oil and spring onion, and serve over the rice.
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