As the days get even cooler and brisk is the word for autumn nights, you may feel like having dinner with a little heat to warm you up from the inside out.
Traditionally, Mapo tofu is made with pork and served over white rice, but here’s Sun Basket’s healthy (not to mention, vegan) take on this Sichuan classic.
Want another Asian-inspired dish? Check out this easy and quick recipe for Sesame Garlic Noodles.
- ¾ cup Bhutanese red rice
- Peeled fresh garlic
- Fresh ginger
- 5 ounces cremini mushrooms
- ¾ pound Hodo Soy firm tofu
- 2 teaspoons cornstarch
- 3 scallions
- Fresh cilantro
- 6 chiles de arbol (optional)
- 2 tablespoons black bean-garlic sauce (contains soy and wheat)
- Stir-fry sauce (sesame oil – tamari)
- Cook the rice
In a pot, combine the rice and 1½ cups salted water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and most of the liquid is absorbed, 18 to 20 minutes. While the rice cooks, prep and cook the mapo tofu.
- Prep the mapo tofu ingredients
– Finely chop enough garlic to measure 1½ teaspoons.
– Peel and finely chop the ginger.
– Thinly slice the cremini mushrooms.
– Cut the tofu into 1-inch cubes.
– In a small bowl, dissolve the cornstarch in 1 cup water to form a slurry.
– Trim the root ends from the scallions; thinly slice the scallions.
– Coarsely chop the cilantro.
- Cook the mushrooms
In a pan or wok, warm 2 tablespoons oil over medium heat until hot but not smoking. Stir in the garlic, ginger, and as many chiles as you like. Cook until fragrant, about 1 minute. Stir in the mushrooms and black bean-garlic sauce and cook until the mushrooms start to soften, 1 to 2 minutes.
- Finish the mapo tofu
Add the tofu to the mushroom mixture and stir to coat. Pour in the stir-fry sauce and cornstarch slurry. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the liquid is reduced by half, 4 to 5 minutes. Remove from the heat and fold in the scallions and cilantro.
Transfer the rice to individual bowls. Top with the mapo tofu and serve.
- Chef’s tip:
Don’t worry if the black bean-garlic sauce sticks to the pan in step 3; it will release in step 4 when more liquid is added.
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