Mapo-style tofu with mushrooms & peas
Soft tofu simmered in a garlicky, chili-spiked soy sauce with mushrooms and peas, spooned over brown rice.
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- Prep
- 10 min
- Cook
- 15 min
- Serves
- 2 people
Nutrition per serving
Share of this meal’s energy Daily protein, carb and fat targets aren’t set, so these are shown as this meal’s own split. Fiber is part of carbs, so its bar is measured against the standard 28 g daily value instead.
Calculated from each ingredient's nutrition per 100 g and the grams used, then divided by the servings.
Ingredients (9)
- Tofu300 g
- Mushrooms150 g
- Green peas80 g
- Soy sauce15 g
- Garlic2 cloves · 6 g
- Fresh ginger6 g
- Chili powder2 g
- Sesame oil5 g
- Brown rice150 g
Method
- 1
Fry the mushrooms in the sesame oil for 5 minutes until they give up their water and brown.
- 2
Add the garlic, ginger and chili powder and cook for 1 minute.
- 3
Add the soy sauce and 150 ml of water, then slide in the tofu and peas.
- 4
Simmer gently for 5 minutes, spooning the sauce over rather than stirring, so the tofu keeps its shape.
- 5
Serve over the rice.