In order to bring you the best organic produce, some ingredients may differ from those depicted.
Spicy, Vegan, Gluten-Free, Dairy-Free
2 Servings, 820 Calories/Serving
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.
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).
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.
Wash produce before use
Cook the rice
Make the pepper oil
Prep the mapo eggplant ingredients
Cook the eggplant and mushrooms
Finish the dish