Mapo tofu with mushrooms and red rice

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

Mapo tofu with mushrooms and red rice

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.

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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


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

Wash produce before use


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.


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.


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.


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.


Chef’s Tip

Don’t worry if the bean paste sticks to the pan. It will release when the water is added.