Spicy Sichuan mapo tofu with kale and jasmine rice

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

Fresh & Ready

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Spicy Sichuan mapo tofu with kale and jasmine rice

Gluten-Free, Dairy-Free, Vegan, Spicy

2 Servings, 560 Calories/Serving

25–30 Minutes (Conventional oven)

9–11 Minutes (Microwave oven)

Extra! Extra! Vegan spin on mapo tofu here! Our version of the popular Chinese dish features Hodo organic spicy Sichuan tofu sautéed with kale and mushrooms in a custom mapo sauce.

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Ingredients

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 box.
  • In your tray:
  • Hodo organic spicy Sichuan tofu
  • Organic button mushrooms
  • Sunbasket vegetable stock
  • Organic kale
  • Gluten-free tamari
  • Coconut aminos
  • Canola oil
  • Organic scallions
  • Pure maple syrup
  • Arrowroot powder
  • Red miso
  • Dried plums
  • Organic garlic
  • Extra virgin olive oil
  • Molasses
  • Organic ginger
  • Kosher salt
  • Porcini mushroom powder
  • In your bag:
  • Jasmine rice

Nutrition per serving

Calories 560, Total Fat 17g (22% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 1370mg (60% DV), Total Carb. 82g (30% DV), Fiber 7g (25% DV), Total Sugars 8g (Incl. 3g Added Sugars, 6% DV), Protein 23g
Contains: Soybeans

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.

Instructions

Wash produce before use

Choose your heating method

Our favorite method for this dish is the microwave.

  • Conventional oven  |  25–30 minutes

Heat the oven to 425°F. 

Remove the plastic from the tray of mapo tofu. Transfer the rice to an ovenproof dish and sprinkle with 1 tablespoon water. Cover the tray of mapo tofu and the dish of rice with foil and bake both for 15 minutes. Stir the mapo tofu, re-cover, and bake both the mapo tofu and the rice for 10 to 15 minutes more, or until heated through. 

 

  • Microwave oven  | 9–11 minutes

Remove the plastic from the tray of mapo tofu. Transfer the rice to a microwave-safe dish and sprinkle with 1 tablespoon water. Place a damp paper towel over the top of the tray of mapo tofu and the dish of rice. Microwave the mapo tofu for 5 minutes. Stir the mapo tofu, re-cover, and microwave both the mapo tofu and the rice for 4 to 6 minutes, or until heated through. 

Serve

Season the mapo tofu to taste with salt and pepper. Transfer the rice to individual plates or bowls, top with the mapo tofu, and serve.

Ovens may vary. The foods in your tray have been prepared for you to enjoy fresh; do not freeze. Per USDA recommendations, heat to at least 165°F. Do not expose tray to open flame or direct contact with heating element.