In order to bring you the best organic produce, some ingredients may differ from those depicted.
Print instructions
Mapo tofu with mushrooms and red rice
Gluten-Free Friendly, Dairy-Free, Vegetarian
2 Servings, 620 Calories/Serving
30 Minutes
Chef Justine gives the popular Chinese take-out dish a healthy vegetarian turn with cremini mushrooms standing in for the traditional pork.
In your bag
1 bag serves 2 (2 bags serve 4)
Sunbasket 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.
- Bhutan red rice
- 2 garlic cloves
- Fresh ginger
- Crimini mushrooms
- 3 scallions
- Hodo Soy firm tofu
- Fresh cilantro
- Cornstarch
- Dried red chiles (optional)
- Black-bean paste
- Stir-fry sauce
- Toasted sesame oil
Nutrition per serving
Instructions
2-serving instructions (4-serving modifications in red)
Wash produce before use
1
Cook the rice
In a 2-quart sauce pot, combine the rice and 1½ cups water. Season with salt. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender, about 20 minutes.
Meanwhile, prepare the vegetables.
Meanwhile, prepare the vegetables.
2
Prep the vegetables
- Chop the garlic and ginger.
- Cut the mushrooms and scallions into thin slices.
- Cut the tofu into 1-inch cubes.
- Chop the cilantro.
- In a small bowl, mix the cornstarch with 2 tablespoons water.
3
Cook the mushrooms and tofu
In a frying pan or wok, warm 2 tablespoons oil over medium heat until hot but not smoking. Add the garlic, ginger and the chiles, if using. Cook, stirring, until fragrant, about 1 minute. Stir in the bean paste and mushrooms, and cook until the mushrooms are just soft, about 2 minutes. Stir in 1 cup water and the stir-fry sauce. Add the tofu. Increase the heat to medium-high and bring to a boil. Reduce to a simmer, add the cornstarch solution, and cook, stirring occasionally, until the liquid thickens, coats the tofu, and reduces by about half, about 5 minutes.
Serve
Remove the pan from the heat and stir in the scallions and cilantro. Divide the rice between two bowls and serve the tofu on top.
5
Chef’s Tip
Don’t worry if the bean paste sticks to the pan. It will release when the water is added.