In order to bring you the best organic produce, some ingredients may differ from those depicted.
Spicy mapo eggplant with yuba noodles and mushrooms
Gluten-Free Friendly, Dairy-Free, Vegan, Spicy, Protein Plus
2 Servings, 750 Calories/Serving
When you’re craving something radically delicious, try this version of the popular Chinese mapo tofu dish. We deliver authentic flavor from the spicy yuba noodles, umami-rich mapo sauce, and tingly Sichuan pepper oil.
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
- Sunbasket mapo base (fermented black soybeans - canola oil - garlic - ginger - gluten-free tamari - rice vinegar - Marash chile flakes - brown sugar)
Calories 750, Total Fat 41g (53% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 1210mg (53% DV), Total Carb. 74g (27% DV), Fiber 15g (54% DV), Total Sugars 15g (Incl. 3g Added Sugars, 6% DV), Protein 25g
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, Sesame.
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. Meanwhile, 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 noodles.
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 lightly browned, 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, then reduce to a simmer and cook, stirring occasionally, until thickened slightly, 2 to 3 minutes. Stir in the yuba and cook until heated 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.
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.
- Rinse the rice.
- Measure the water for the rice and mapo sauce.
- Garnish with the scallions.