Everything you love about this classic Sichuan dish, but with a side of fiber rich brown rice. Our mapo tofu is brimming with tender pieces of tofu and mushroom in a glistening, spicy sauce filled with umami-rich flavors of soy sauce, sesame oil, scallions, garlic, szechuan peppercorns, and chili peppers. A side of brown rice is perfect for soaking up all that delicious sauce.
Meal Card: Mushroom Mapo Tofu with Brown Rice
Ingredients
- 1-2 trays Mushroom Mapo Tofu
- 1-2 packages brown rice
Directions
1A) For 2-servings
Remove plastic from mushroom mapo tofu and place in a Suvie pan. Place pan in the top zone of Suvie.
2A) Gently tap brown rice package against the counter to break up any large pieces. Pour into a second Suvie pan and season with 2 tbsp water, 1 tbsp olive oil or butter (optional), 1/2 tsp salt, and freshly ground pepper. Place brown rice in the bottom zone of Suvie.
1B) For 4-servings
Remove plastic from both mushroom mapo tofu trays. Place 1 tray of mushroom mapo tofu into two separate Suvie pans.
2B) Gently tap brown rice packages against the counter to break up any large pieces. Pour each package of rice into the Suvie pans next to the mushroom mapo tofu and season each with 2 tbsp water, 1 tbsp olive oil or butter (optional), 1/4 tsp salt. Place both pans in Suvie.
3) Input settings and cook now or schedule. Be sure to select “Yes” when asked if cooking from frozen.
Suvie Cook Settings
Bottom Zone: Roast at 300°F for 8 minutes (for 4 servings, Roast at 350°F for 40 minutes)
Top Zone: Roast at 375°F for 30 minutes (for 4 servings, Roast at 350°F for 40 minutes)
4) When the cook is complete, divide the mushroom Mapo tofu and brown rice between plates. Season to taste with salt and pepper.
Nutrition
Nutritional Information per serving (2-4 servings per recipe): Calories 490, Total Fat 18g, Total Carbohydrates 64g, Total Sodium 1660mg, Total Protein 18g.
