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Greatest plates · Main
Chinese mapo-style tofu with sticky rice
A vegan take on the Sichuan classic — soft tofu in a savoury, gently spicy bean sauce over sticky rice. Big flavour, quick cook.
Serves 4Prep 15 minCook 20 minVegan
Containsgluten · soy · sesame
Protein 16%Carbs 37%Fat 47%
About 580 kcal a serve — 21 g protein, 50 g carbs, 28 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Cook the rice
RiceRinse and cook the sticky rice in the rice cooker with 300 ml water until tender and glossy, about 15 minutes.
In the potCook rice →
15 min
Fry aromatics
Heat the vegetable oil in a pan over medium heat and fry the garlic, ginger and mushrooms for 4 minutes until fragrant and softened.
Into the panFry aromatics →
4 min
Build the sauce
Stir in the chilli bean paste for 30 seconds, then add soy sauce and vegetable stock and bring to a gentle simmer.
Into the panAdd sauce →
2 min
Add the tofu
Gently slide in the silken tofu and simmer for 5 minutes, spooning sauce over without breaking the cubes.
Into the panAdd tofu →
5 min
Thicken
Stir in the cornflour slurry and simmer 1–2 minutes until the sauce is glossy and coats the tofu.
Into the panThicken →
2 min
Finish and serve
ServeDrizzle over the sesame oil, scatter spring onion, and serve over the sticky rice.
On the plateGarnish →
Cook's noteHandle the silken tofu gently so it stays in clean cubes, then spoon it over the sticky rice with plenty of the sauce.
Estimated per serve
580 kcal · 21 g protein · 50 g carbs · 28 g fatestimates, within ~10%
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