A MEAL YOU CAN MAKE

Mushroom mapo tofu

Tofu and finely chopped mushrooms in a spicy, lightly thickened sauce.

About 36 minutes · 2 servings · Hob · large lidded pan · knife · board · measuring tools

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Ingredients · 2 servings

Allergens: Soya; doubanjiang and soy sauce often contain wheat/gluten. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.

Estimated nutrition per serving

~499 kcal · 24g protein · 61g carbohydrate · 19g fat.

Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.

The method

  1. Get everything ready

    Drain and cube tofu gently. Chop mushrooms, garlic, ginger and spring onion. Mix cornflour with a small splash of the measured water in a cup. Read the rice pack's pan-heating instructions.

  2. Heat the rice

    Heat 300g ready-cooked rice (sealed shelf-stable pack) with a little of the water, following the packet. Stir until steaming throughout, then transfer to a covered bowl.

  3. Fry the savoury base

    Warm oil over medium heat. Stir mushrooms until their water evaporates. Lower the heat; stir in garlic, ginger and doubanjiang for 1 minute without scorching.

  4. Braise the tofu

    Add tofu, soy sauce and remaining water except the cornflour mixture. Bring to a gentle simmer and partially cover; avoid vigorous stirring. Follow the tofu packet time if longer.

  5. Thicken gently

    Stir the cornflour mixture again and pour in gradually. Gently turn the tofu until the sauce bubbles and lightly coats it. Add Sichuan pepper and spring onion.

  6. Check and serve

    Check the tofu is hot in the centre. Serve with the rice. Doubanjiang is salty and spicy, so taste before seasoning. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout.

    Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.

  7. Make the kitchen ready again

    Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.

Cooling, storing & reheating

Serve rice straight away. Divide leftovers into small portions, cool within one hour and refrigerate at 0–5°C. Use within 24 hours. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.

Owner-reported kitchen testing covers this recipe at 2 and 4 servings.

Preparation: about 10 min · Cooking: about 21 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.

Recipe background and sources

Sichuan-inspired · meat-free adaptation. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.

Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.

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