Mapo tofu with mushrooms and red rice

Gluten Free, Vegetarian, Dairy Free

2 Servings, 620 Calories/Serving

30 Minutes

Chef Justine gives the popular Chinese take-out dish a healthy vegetarian turn with cremini mushrooms standing in for the traditional pork.

Ingredients

  • Bhutan red rice
  • 2 garlic cloves
  • Fresh ginger
  • Crimini mushrooms
  • 3 scallions
  • Hodo Soy firm tofu
  • Fresh cilantro
  • Cornstarch
  • Dried red chiles (optional)
  • Black-bean paste
  • Stir-fry sauce
  • Toasted sesame oil

Instructions

1

Cook the rice

In a 2-quart sauce pot, combine the rice and 1½ cups water. Season with salt. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender, about 20 minutes.
Meanwhile, prepare the vegetables.

2

Prep the vegetables

  • Chop the garlic and ginger.
  • Cut the mushrooms and scallions into thin slices.
  • Cut the tofu into 1-inch cubes.
  • Chop the cilantro.
  • In a small bowl, mix the cornstarch with 2 tablespoons water.

3

Cook the mushrooms and tofu

In a frying pan or wok, warm 2 tablespoons oil over medium heat until hot but not smoking. Add the garlic, ginger and the chiles, if using. Cook, stirring, until fragrant, about 1 minute. Stir in the bean paste and mushrooms, and cook until the mushrooms are just soft, about 2 minutes. Stir in 1 cup water and the stir-fry sauce. Add the tofu. Increase the heat to medium-high and bring to a boil. Reduce to a simmer, add the cornstarch solution, and cook, stirring occasionally, until the liquid thickens, coats the tofu, and reduces by about half, about 5 minutes.

4

Serve

Remove the pan from the heat and stir in the scallions and cilantro. Divide the rice between two bowls and serve the tofu on top.

5

Chef’s Tip

Don’t worry if the bean paste sticks to the pan. It will release when the water is added.

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