Looking for a quick and tasty midweek dinner option? Try cooking up our Spicy Mushroom Mapo Tofu in just 20 minutes for a delicious and speedy meal.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
150 grams
Jasmine Rice
2 unit(s)
Garlic
1 unit(s)
Spring Onion
280 grams
Tofu
(ContainsSoya)10 grams
Cornflour
180 grams
Sliced Mushrooms
15 grams
Miso Paste
(ContainsSoya)15 milliliter(s)
Soy Sauce
(ContainsSoya, Cereals containing gluten)75 grams
Szechuan Paste
(ContainsSoya)100 grams
Baby Spinach
50 milliliter(s)
Water for the Sauce
2 tsp
Sugar
a) Bring a large saucepan of water to the boil with 1/4 tsp of salt for the rice.
b) When boiling, add the rice and cook for 12 mins.
c) Drain in a sieve, pop back in the pan, cover with a lid and leave to the side until ready to serve.
a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Trim and thinly slice the spring onion.
c) Drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper.
a) Add the cornflour to a bowl, season with salt and pepper. Toss the tofu into the flour and mix until fully coated.
b) Heat a drizzle of oil in a large frying pan on high heat.
c) Once hot, add the tofu pieces to the pan. Fry until crispy, 6-8 mins. Carefully turn every 1-2 mins to ensure they don't burn.
d) When ready, transfer the tofu to a plate lined with kitchen paper.
a) Pop the now empty pan back on high heat with a drizzle of oil. Add the mushrooms, season with salt and pepper and cook until browned, 3-4 mins, stirring occasionally.
b) Meanwhile, in a bowl, mix together the garlic, miso, soy sauce, Szechuan paste, water and sugar (see ingredients for both amounts).
c) Pour the sauce into the pan. Bring to the boil, then lower the heat to medium.
a) Next, return the tofu to the pan with the sauce, stir to coat.
b) Add the spinach into the pan a handful at a time until wilted and piping hot, 1-2 mins.
c) Remove from the heat. TIP: Add a splash of water too if the sauce has thickened too much.
a) Fluff up the rice with a fork.
b) Serve the rice in bowls, with the mushroom mapo tofu on top. Make sure to get all of the sauce.
c) Scatter the spring onions on top. Enjoy!