[Takeaway] Mapo-Style Tofu, Prawns & Garlic Rice
with Mushrooms & Asian Veggies
- Wheat
- Gluten
- Soy
- Sesame
- Crustaceans
- May contain traces of allergens
- Eggs
- Sesame
- Crustaceans
Ingredients
1 packet
Jasmine rice
1 packet
Button Mushrooms
1 sachet
Chilli Flakes
1
Spring Onion
1
Asian Greens
1 packet
Soy Sauce Mix
(Contains: Wheat, Gluten, Soy; )
400 g
Firm tofu
(Contains: Soy; May be present: Eggs, Sesame, Crustaceans)
1 packet
Sichuan Garlic Paste
(Contains: Soy, Sesame; )
200 g
Peeled Prawns
(Contains: Crustaceans; )
Nutrition Values
Cooking Steps
• Finely chop garlic. In a medium saucepan, heat a drizzle of olive oil over medium heat. • Cook garlic until fragrant, 1-2 minutes. Add jasmine rice, the water and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, roughly chop Asian greens. • Thinly slice button mushrooms and spring onion (including the white ends).
• Cut plain tofu (see ingredients) into 2cm chunks.
• When rice has 15 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook prawns, mushrooms and white ends of spring onion, tossing, until prawns are pink and starting to curl up, 3-4 minutes. Transfer to a bowl. • Add tofu and gently toss until heated through, 1-2 minutes. • Add Asian greens and cook until wilted, 1 minute.
• Reduce heat to low and stir in Sichuan garlic paste, soy sauce mix, the sesame oil and a splash of water. • Simmer until slightly reduced, 2-3 minutes. Season to taste.
• Divide garlic rice, mapo-style tofu and prawns between bowls. • Garnish with a pinch of chilli flakes (if using) and remaining spring onion. Enjoy!
