Mapo Tofu Bowl | Vegano
Mapo Tofu Bowl

Mapo Tofu Bowl

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Prep & Cook Time 30 min
Servings 2
Calories 560
Fat 18g
Carbohydrates 76g
Protein 28g
Main Ingredients
  • - Brown Rice
  • - Cabbage
  • - Vegano Mapo Eggplant Sauce
  • - Sesame Seeds
  • - Tofu
Contains Allergens
  • Soy
  • Gluten
  • Sesame seeds
What you'll need
  • Oil (coconut, vegetable)
Step 1: Boil water

Fill a medium sized pot with 1 1/2 cups of water. Add a pinch of salt, cover pot and heat on high until water comes to a boil.

Step 2: Prep the rice

Wash the rice by rinsing it in a bowl and straining the water (repeat this a couple times). Once the pot is boiling, add rice, cover and reduce heat to a simmer, and cook for about 20 minutes or until done. Chef’s tip: If available, use a colander with small holes to rinse the rice.

Step 3: Prep the cabbage

Cut out the core of the cabbage by cutting a triangle shape out of the bottom. Take the remaining cabbage and cut crosswise in thin strips.

Step 4: Prep the tofu

Remove tofu from the packaging and wrap in a paper towel for 15 minutes. This will soak out any excess water.

Step 5: Cut the tofu

Cut the tofu into bite-sized cubes.

Step 6: Cook your meal

In a large pan on medium heat, add oil and tofu and cook for one minute on each side. Add the cabbage to the pan and cook for another 2 minutes. Then, add the Vegano Mapo Eggplant Sauce and cook until the eggplant is soft.

Step 7: Assemble your meal

To assemble, spoon out rice into bowls and top with cooked vegetables. Garnish with sesame seeds.