The finished recipe. Mapo-Style Tofu with Mushrooms and RiceIngredients 1 to 6. 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 gingerIngredients 7 to 12. 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.)Step 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.Step 2. Add the garlic, ginger, chilli flakes and the white of the spring onion for thirty seconds.Step 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.Step 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.
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