Mapo tofu with cremini mushrooms and red rice

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

Mapo tofu with cremini mushrooms and red rice

Vegetarian, Dairy-Free

2 Servings, 680 Calories/Serving

25–30 Minutes

Who needs takeout? Sun Basket’s take on the Sichuan classic is easy to make and absolutely delicious. Chef Justine swaps in sliced cremini mushrooms for the traditional ground pork, and serves the stir-fry over fragrant red rice instead of white.

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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.
  • ¾ cup Bhutanese red rice
  • Peeled fresh garlic
  • Fresh ginger
  • ¼ pound cremini mushrooms
  • ¾ pound Hodo Soy firm tofu
  • 2 teaspoons cornstarch
  • 3 scallions
  • Fresh cilantro
  • 6 chiles de arbol (optional)
  • 2 tablespoons black bean-garlic sauce (contains soy and wheat)
  • Sun Basket stir-fry sauce (sesame oil - tamari)

Nutrition per serving

Calories 680, Protein: 29 g, Fiber: 9 g, Total Fat: 28 g, Monounsaturated Fat: 12.5 g, Polyunsaturated Fat: 10.5 g, Saturated Fat: 2.5 g, Cholesterol: 0 mg, Sodium: 590 mg, Carbohydrates: 82 g, Added Sugar: 0 g.
Contains: Wheat, Soybeans

Instructions

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

Wash produce before use

1

Cook the red rice

In a small sauce pot, combine the red rice and 1½ cups lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and most of the liquid is absorbed, 18 to 20 minutes. While the rice cooks, make the mapo tofu.

2

Prep the mapo tofu ingredients

  • Finely chop, press, or grate enough garlic to measure 1½ teaspoons.
  • Grate or peel and finely chop the ginger.
  • Thinly slice the cremini mushrooms.
  • Drain the tofu on a paper-towel-lined plate, then cut into 1-inch cubes.
  • In a small bowl or glass measuring cup, dissolve the cornstarch in 1 cup cold water to form a slurry.
  • Trim the root ends from the scallions; thinly slice them.
  • Coarsely chop the cilantro.

3

Cook the mushrooms

In a large frying pan or wok over medium heat, warm 2 tablespoons oil until hot but not smoking. Add the garlic, ginger, and as many chiles de arbol as you like, and cook, stirring, until fragrant, about 1 minute. Stir in the mushrooms and black bean-garlic sauce and cook until the mushrooms start to soften, 1 to 2 minutes.

4

Finish the mapo tofu

Add the tofu to the mushroom mixture and stir to coat. Pour in the stir-fry sauce and cornstarch slurry and stir to blend. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the liquid is reduced by half, 4 to 5 minutes. Remove from the heat and fold in the scallions and cilantro.

Serve

Transfer the red rice to individual bowls. Top with the mapo tofu and serve.

Chef's Tip Don’t worry if the black bean-garlic sauce sticks to the pan in step 3; it will release in step 4 when more liquid is added.