Dinner

Mapo-Style Tofu with Mushrooms and Rice

Name: Mapo-Style Tofu with Mushrooms and Rice
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 200 g Firm tofu; 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; 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

Soft cubes of tofu simmered in a chilli, soy and ginger sauce with mushrooms standing in for the mince, thickened at the end and spooned over rice. 568 kcal.

Calories: 568kcal
Protein: 36g
Fat: 25g
Carbs: 51g

Per serving, makes 1. 20 minutes of work. Published 8 September 2026.

Allergens

Gluten
Soya
Sesame
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.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Ingredients

Firm tofu200 g
Weighed after pressing. Silken tofu is about half the calories and protein.
Mushrooms, chopped small120 g
Soy sauce1 tbsp (15 g)
Chilli flakes1 tsp, or more
Garlic2 cloves, about 6 g
Fresh gingerA thumb, grated
Spring onion30 g
Vegetable stock150 ml
Made up from a cube or a pot.
Cornflour1 tsp (5 g), slaked in cold water
Toasted sesame oil1 tsp (4 g)
Rapeseed oil5 g
Cooked white rice130 g
Cooked weight. About 50 g of dry rice becomes 130 g cooked.

Method

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.
Add the garlic, ginger, chilli flakes and the white of the spring onion for thirty seconds.
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.
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.

Worth knowing

The real dish uses doubanjiang, a fermented broad bean and chilli paste, and pork mince. If you have the paste, a tablespoon replaces the chilli flakes and half the soy; it is about 20 kcal.
Ground Sichuan pepper over the top is the flavour that makes it taste like the restaurant version, and it weighs nothing that matters.

Other dinner recipes that share ingredients with this one, or every dinner between 450 and 600 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.