Mapo-Style Tofu with Mushrooms and Rice

Make mapo-style tofu with mushrooms and rice, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
200 g Firm tofu (Weighed after pressing. Silken tofu is about half the calories and protein.)
120 g Mushrooms, chopped small
1 tbsp (15 g) Soy sauce
1 tsp, or more Chilli flakes
2 cloves, about 6 g Garlic
A thumb, grated Fresh ginger
30 g Spring onion
150 ml Vegetable stock (Made up from a cube or a pot.)
1 tsp (5 g), slaked in cold water Cornflour
1 tsp (4 g) Toasted sesame oil
5 g Rapeseed oil
130 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.)
Ingredient notes on the recipe page.

METHOD
1. Heat the rapeseed oil in a wok over a high heat and fry the mushrooms for five minutes until they have given up their water and started to brown.
2. Add the garlic, ginger, chilli flakes and the white of the spring onion for thirty seconds.
3. Pour in the stock and soy, bring to a simmer, and add the tofu in 2 cm cubes. Simmer for five minutes, spooning the sauce over rather than stirring so the cubes stay whole.
4. Stir in the slaked cornflour and let it thicken for a minute. Off the heat, add the sesame oil and the green spring onion, and serve over the rice with black pepper.

Contains gluten cereals, soya, sesame and celery.
Ordinary soy sauce is brewed with wheat. Tamari is brewed without wheat and is a separate ingredient here.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/mapo-style-tofu-mushrooms-rice

AI-generated images illustrating the recipe.

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