In order to bring you the best organic produce, some ingredients may differ from those depicted.

Spicy mapo eggplant with yuba and mushrooms

Spicy, Vegan, Gluten-Free, Dairy-Free

2 Servings, 820 Calories/Serving

30–45 Minutes

For a more authentic flavor in this veganized take on the popular Chinese mapo tofu dish, don’t skimp on the pepper oil; the tingle is what makes it memorable.

In your bag

1 bag serves 2 (2 bags serve 4)

Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

½ cup long-grain white rice
1 teaspoon Sichuan peppercorns
1 organic globe eggplant
2 ounces organic cremini or other button mushrooms
3 organic scallions
¼ pound Hodo organic spicy yuba noodles
Sun Basket mapo base (fermented black soybeans - canola oil - garlic - ginger - gluten-free tamari - rice vinegar - Chinese chiles - brown sugar)

Nutrition per serving

Calories: 820, Protein: 26g (52% DV), Fiber: 13g (52% DV), Total Fat: 45g (69% DV), Monounsaturated Fat: 24g, Polyunsaturated Fat: 11g, Saturated Fat: 4g (20% DV), Cholesterol: 0mg (0% DV), Sodium: 320mg (13% DV), Carbohydrates: 81g (27% DV), Total Sugars: 13g, Added Sugars: 3g (6% DV).
Contains: Soybeans

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Cook the rice

Rinse the rice.

In a small sauce pot, combine the rice and 1 cup [1½ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the rest of the meal.

Make the pepper oil

Place the peppercorns in a small heatproof bowl.

In a wok or large frying pan over medium heat, warm 2 tablespoons [¼ cup] neutral oil until hot but not smoking, watching closely to prevent scorching. Carefully pour the oil over the peppercorns and let cool. Do not clean the pan.

Prep the mapo eggplant ingredients

Remove the stem from the eggplant; cut the eggplant into 1-inch cubes.
Coarsely chop the mushrooms.
Trim the root ends from the scallions; thinly slice the scallions, keeping the white and green parts separate. Set aside the green parts for garnish.
Coarsely chop the yuba strips.

Cook the eggplant and mushrooms

In the same pan used to heat the oil for the pepper oil, warm 2 to 3 teaspoons neutral oil over medium-high heat until hot but not smoking. Working in batches if needed, add the eggplant, season with salt and pepper, and cook, stirring occasionally, until tender and slightly charred, 5 to 7 minutes. Transfer to a medium bowl. Add more neutral oil between batches if needed.
In the same pan over medium-high heat, warm 1 to 2 teaspoons neutral oil until hot but not smoking. Add the mushrooms and cook, stirring occasionally, until softened, 2 to 3 minutes. Transfer to the bowl with the eggplant. Do not clean the pan.

Finish the dish

In the same pan used for the eggplant and mushrooms, stir in the mapo base and white parts of the scallions and cook over medium heat until fragrant, 1 to 2 minutes. Stir in ½ cup [1 cup] water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until thickened slightly, 2 to 3 minutes. Stir in the yuba and cook until warmed through, 1 to 2 minutes. Remove from the heat and spoon over as much pepper oil as you like, leaving the peppercorns in the bottom of the bowl.

Serve

Transfer the eggplant-mushroom mixture to individual bowls and top with the yuba and mapo sauce. Garnish with the green parts of the scallions and serve the rice on the side.

Kids Can!

Rinse the rice.
Measure the water for the rice and mapo sauce.
Garnish with the scallions.