Mapo-style Tofu: Chilli Tofu with Jasmine Rice

Name: Mapo-style Tofu: Chilli Tofu with Jasmine Rice and Pickled Cucumber
Total time: 25 min
Yield: 2, 3 or 4 people
Ingredients: 300 Grams of Firm tofu; 1 Piece of Small red chilli; 1 Piece of Yellow pepper; 10 Grams of Corn starch; 100 ML of Water; 1 Tbsp of Vegetable oil; 2 Grams of Chilli flakes; 15 Grams of Ginger garlic paste; 10 Grams of Gochujang; 30 ML of Soy sauce; 5 Grams of Coconut sugar; 50 Grams of Bean sprouts; 1 Tsp of Black pepper; 30 ML of Rice vinegar; 5 Grams of Brown sugar; 1 Tsp of Salt; 2 Piece of Cucumber; 150 Grams of Jasmine rice; 1 Tsp of Salt; 300 ML of Water; 40 Grams of Spring onion

and Pickled Cucumber

This dish takes inspiration from the Sichuan Province in China.

33 Reviews

Cals 599 · Prot 37 · Carbs 101 · Fat 15

Vegan

Tips for Kids

25 min

Mapo-style Tofu: Chilli Tofu with Jasmine Rice and Pickled Cucumber

This dish takes inspiration from the Sichuan Province in China.

33 Reviews

Cals 599 · Prot 37 · Carbs 101 · Fat 15

Vegan

Tips for Kids

Ingredients

Stir-fry

Firm tofu 9*

300 Grams

Small red chilli

1 Piece

Yellow pepper

1 Piece

Corn starch

10 Grams

Water

100 ML

Vegetable oil

1 Tbsp

Chilli flakes

2 Grams

Ginger garlic paste

15 Grams

Gochujang 9*

10 Grams

Soy sauce 9*10*11*

30 ML

Coconut sugar

5 Grams

Bean sprouts

50 Grams

Black pepper

0.5 Tsp

Pickled cucumber

Rice vinegar

30 ML

Brown sugar

5 Grams

Salt

0.5 Tsp

Cucumber

2 Piece

Jasmine rice

150 Grams

Salt

0.5 Tsp

Water

300 ML

To serve

Spring onion

40 Grams

Allergens

*9 Soya, *10 Wheat, *11 Gluten

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2510 / 599
Fats (g)	14.8
of which saturated (g)	2
Carbohydrates (g)	101
of which sugars (g)	9.4
Fibers (g)	7.8
Proteins (g)	37.3
Salt (g)	3.6

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Boil rice

Rinse the rice. Add the rice with a pinch of salt and measured water to a pot with a lid and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pot from the heat and keep covered until serving.

2 Prep pickle

Meanwhile, in a large bowl, combine the rice vinegar and brown sugar with a pinch of salt. Chop the cucumber into batons, add to the large bowl and mix well.

Tip! If cooking for kids, set aside a plain portion of chopped cucumber.

3 Prep

Finely slice the small red chilli. Deseed and finely slice the yellow pepper. Trim and finely slice the spring onion. In a small bowl, combine 1 tsp of corn starch with the measured water. Drain and pat the tofu with kitchen paper. Chop the tofu into bite-sized cubes.

Tip! Sensitive to spice? Carefully remove the seeds of the red chilli, if you prefer a milder flavour.

4 Fry

Heat a large pan over a medium-high heat with a drizzle of oil. Once hot, add the chilli flakes (spicy!), ginger garlic paste, red chilli (spicy!), gochujang (spicy!) and soy sauce. Fry for 1 min until fragrant.

Tip! If cooking for kids, fry a portion of the tofu and peppers first and set aside.

5 Simmer

Add the tofu, peppers, corn starch mixture and coconut sugar to the pan. Simmer for 5 min or until sauce thickens. Remove from the heat, add the bean sprouts, half of the spring onion (reserve the rest for garnish) and season generously with pepper to taste.