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Spicy Mushroom Mapo Tofu

Spicy Mushroom Mapo Tofu

with Spinach and Jasmine Rice

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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.

Tags:Extra spicyUnder 600 caloriesRapidVeggie
Allergens:SoyaCereals containing gluten

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.

Preparation Time20 minutes
Difficulty levelEasy
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

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

Not included in your delivery

50 milliliter(s)

Water for the Sauce

2 tsp

Sugar

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2315 kJ
Energy (kcal)553 kcal
Fat12.0 g
of which saturates2.0 g
Carbohydrate82 g
of which sugars11.0 g
Protein29 g
Salt3.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Sieve
Garlic Press
Cutting board
Knife
Bowl
Frying Pan
Plate
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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!