chinese

Mapo Tofu with Mushrooms and Brown Rice

This simmered dish pairs firm tofu, cubed with brown rice, cooked, cremini mushrooms, sliced and ground pork. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

43 g Protein

52 g Carbohydrates

31 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

170g firm tofu, cubed 129 kcal
78g ground pork 189 kcal
144g brown rice, cooked 177 kcal
91g cremini mushrooms, sliced 20 kcal
14g doubanjiang 25 kcal
9g soy sauce 6 kcal
9g neutral oil 80 kcal
4g cornstarch 15 kcal
1g Sichuan peppercorn, ground 0 kcal
13g scallions, sliced 5 kcal

Cooking instructions

doubanjiangsoy sauce
Stir together doubanjiang, soy sauce, and 1/2 cup water to make a quick sauce base.
ground porkneutral oil
Heat oil in a skillet over medium-high. Add ground pork and cook 3 minutes, breaking up into small bits.
cremini mushroomsdoubanjiang
Add mushrooms and cook 2 minutes until they release moisture. Stir in doubanjiang mixture and bring to a simmer.
firm tofusoy sauce
Gently add tofu cubes and simmer 4-5 minutes, spooning sauce over tofu to avoid breaking.
cornstarch
Stir in cornstarch slurry (cornstarch mixed with 2 tbsp water) and cook 30-60 seconds until glossy.
brown riceSichuan peppercornscallions
Turn off heat, sprinkle Sichuan peppercorn and scallions, then serve over brown rice.