Sichuan mushroom mapo tofu, leeks and long grain rice

Cook time: 30 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Dried shiitake mushrooms
Couple
1 packet
Family
1 packet
Water (warm)
Couple
3 cups (including the soaking)
Family
5 cups (including the soaking)
Leeks
Couple
1
Family
1 large
Garlic
Couple
4 cloves
Family
6 cloves
Ginger*
Couple
1 piece
Family
1 piece
White mushrooms
Couple
1 bag
Family
1 bag
Long grain rice
Couple
3/4 cups
Family
1 1/4 cups
Tofu
Couple
1 packet
Family
2 packets
Mapo sauce
Couple
1 pottle
Family
1 pottle
Cornflour^
Couple
1 heaped Tbsp
Family
2.5 Tbsp

Mapo is a traditionally spicy dish. We’ve turned down the heat a bit, but kept the distinctive “mala” (numbing spiciness) that comes from the Sichuan peppercorns.

*If you’re on the 5-night plan, ginger is a shared ingredient. Use half for each dish.

^denotes a pantry item, not supplied by Green Dinner Table.

 

 

Instructions

1

Soak the dried mushrooms in one cup of the boiling water for at least 20 minutes. Keep the liquid!

2

Halve the leeks lengthwise, wash well, then cut each leek into half again lengthwise. Thinly slice.

Peel and mince the garlic and ginger.

3

Wash the rice under running cold water until the water runs clear.

Cover with one and a half times the amount of water. Add a pinch of salt and bring to a simmer.

Immediately turn to a very low setting and cover. Let sit for 12 minutes, then turn off the heat and let sit for another 5 minutes.

4

Finely chop the soaked shiitake and white mushrooms (you can use a food processor, if you have one, chop the dried mushroom before blending them).

5

Heat a large pot to medium heat with a good splash of oil.

Add all the mushrooms and spread them out into a thin layer on the bottom of the pan. Add a pinch of salt. Cook, stirring regularly until all the liquid comes out and evaporates (about 5 minutes).

Cut the tofu into 2 cm cubes.

 

6

Add the leeks and cook for 6 minutes, stirring regularly. Add the ginger and garlic to the pan and cook for another 3 minutes.

Add the  1/2 of the mapo sauce, mushroom liquid from soaking the shiitake, and the remaining water  Taste and add more sauce as needed.

 

7

Combine the cornflour little water in a small bowl to form a slurry. Add to the mapo, stirring as you add it. Bring to a boil and allow to thicken before stirring in tofu and gently warming through.

8

Taste the sauce and add salt if needed. Serve mapo tofu with rice.



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