Ma Po Tofu

With Jasmine Rice

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Spicy

Contains: Soy

Calories Conscious
Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

This Sichuan inspired dish bathes tofu in a rich, spicy, umami laden sauce with fresh mushrooms, dried porcini mushrooms, chile bean paste, soy sauce, and ginger. Fragrant, jasmine rice completes this meal that will surely become a favorite of yours.

In Your Box (serves 2)

  • 1 cup Jasmine Rice
  • Info
    12 oz. Extra Firm Tofu
  • 2 Garlic Cloves
  • 4 oz. Button Mushrooms
  • 3 Chives
  • ⅖ oz. Porcini Mushrooms, Dried
  • Info
    1 Tbsp. Gochujang Red Pepper Paste
  • Info
    ½ fl. oz. Soy Sauce - Gluten-Free
  • 1 tsp. Cornstarch
  • 2 tsp. Chopped Ginger
  • ½ fl. oz. Toasted Sesame Oil

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    664
  • Carbohydrates
    99g
  • Fat
    16g
  • Protein
    28g
  • Sodium
    727mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Mixing Bowl
  • 1 Large Pan
  • 1 Wire-Mesh Strainer
  • 1 Small Pot
  • 1

    Make the Rice

    In a small pot, bring 1 cup of water to a boil. In a separate medium pot, bring 2 cups of water and the jasmine rice to a boil. Stir rice, turn the heat to low, cover with a lid and let cook for 15-18 minutes, or until fully cooked. Remove from heat and leave the lid on until serving time.

  • 2

    Prepare the Ingredients and Sauce

    Rinse, pat dry, and cube tofu into ½" pieces. Mince the garlic. Rinse and quarter the button mushrooms. Rinse and finely mince the chives. Lightly rinse dried mushrooms. In a small bowl, mix the Gojunchang paste and soy sauce. Set aside.

  • 3

    Prepare the Mushrooms

    Put dried porcini mushrooms in bowl and cover with the 1 cup boiling water from step 1. Let sit 10 minutes. Heat 1 Tbsp. olive oil in a pan over medium heat. Add button mushrooms and cook until well browned, about 6-10 minutes. Set aside. In a separate dish, mix 2 tsp. of cold water with cornstarch, stirring until it becomes a smooth slurry with the consistency of heavy cream.

  • 4

    Finish the Mushrooms

    Drain the soaked porcini mushrooms in a wire-mesh strainer set over a bowl, reserving all of the soaking water, or remove mushrooms from soaking liquid with a slotted spoon, leaving the soaking water behind. Chop soaked mushrooms into small dice and add to pan with cooked button mushrooms. Warm through for 1-2 minutes, then remove to a plate.

  • 5

    Start the Tofu

    In the same pan you used for the mushrooms, heat 2 Tbsp. olive oil over medium heat. Add garlic and ginger, stirring for a minute or two, until fragrant. Add the cubed tofu and the mixture of Gojuchang paste and soy sauce, and then simmer for another 1-2 minutes. Add reserved mushroom soaking liquid and cornstarch-water slurry and stir for another minute while the sauce bubbles and thickens. Stir in mushrooms. Once cooked, remove from heat and keep warm until ready to serve.

  • 6

    Plate the Dish

    Scoop cooked rice into a shallow bowl. Top with generous portion of Ma Po Tofu. Garnish with minced chives and drizzle with sesame oil to taste.

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