Mapo Tofu with Rice & Greens (麻婆豆腐)
Mapo Tofu is a popular menu item in many Chinese restaurants, traditionally made with braised tofu and minced pork (or beef) in a spicy sauce of fermented black bean and broad bean paste, hot red pepper and Sichuan pepper. I've made this delicious version plant-based, replacing the minced meat with fresh shiitake mushrooms and serving with white rice and ginger braised greens.
Vegan
Allergens -
Gluten, Wheat, Soy, Sesame.
Ingredients
Mapo Tofu (Water, Silken tofu, Shitake mushrooms, Vegetable oil, Soy sauce, Spring onion, Corn flour, Sea salt, Soy beans, Garlic, Ginger, Sesame oil, Sichuan peppercorn), Steamed Rice (Water, Jasmine rice), Chinese Greens (Yu Choy) Stir Fry Recipe (Gai lan, Chicken stock, Sesame oil, Garlic, Ginger).
Nutritional information
| Serving size: 350g | Per serve | Per 100g |
|---|---|---|
| Energy | 1100.4kJ | 314.4kJ |
| 263Cal | 75.1Cal | |
| Protein | 8.9g | 2.6g |
| Fat, total | 16.5g | 4.7g |
| • saturated | 2.6g | 0.7g |
| Carbohydrate | 19.3g | 5.5g |
| • sugars | 1.9g | 0.5g |
| Sodium | 1258.2mg | 359.5mg |