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Spicy Mushroom Mapo Tofu
Spicy Mushroom Mapo Tofu

Spicy Mushroom Mapo Tofu

with Spinach and Jasmine Rice

Recipe Development Team
Recipe Development TeamPublished on November 09, 2021

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:
Rapid
Extra spicy
Veggie
Under 600 calories
Allergens:
Soya
Cereals containing gluten

The quantities provided above are averages only.

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 war 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.

Total20 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

150

Jasmine Rice

2

Garlic Clove**

1

Spring Onion

280

Firm Tofu

(Contains: Soya)

10

Cornflour

180

Sliced Mushrooms

15

Miso Paste

(Contains: Soya)

15

Soy Sauce

(Contains: Soya, Cereals containing gluten)

75

Szechuan Paste

(Contains: Soya)

100

Baby Spinach

Not included in your delivery

50

Water for the Sauce

2

Sugar

Nutritional information

Energy (kcal)553 kcal
Energy (kJ)2315 kJ
Fat12 g
of which saturates2 g
Carbohydrate82 g
of which sugars11 g
Protein29 g
Salt3.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Medium Saucepan
Chopping Board
Garlic Press
Knife
Bowl
Plate
Grill Pan

Cooking Instructions and Tips

Cook the Rice
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.

Quick Prep
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.

Fry the Tofu
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.

Cook the Mushrooms
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.

Wilt the Spinach
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.

Serve
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!

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