The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 60g chestnut mushrooms (use half)
- 160g green beans (use half)
-
2 tsp maple syrup (use half)
-
250g steamed wholegrain & wild basmati (use half)
-
1 tsp Chinese five-spice (use half)
-
4 tsp ginger & garlic paste (use half)
-
1 tbsp chilli paste (use half)
-
1 tbsp black bean paste (use half) (Soya)
- 2 spring onion
- 1 onion (use half)
- 1 tbsp cornflour (use half)
-
280g tofu (use half) (Soya)
- 5g dried porcini mushrooms (use half)
Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 88Kcal | 498Kcal |
| 368kJ | 2082kJ | |
| Fat | 3.5g | 20g |
| of which saturates | 0.5g | 3.1g |
| Carbohydrates | 8g | 47g |
| of which sugars | 1.5g | 8.7g |
| Protein | 5.6g | 32g |
| Salt | 0.18g | 1.0g |
| Fibre | 2.0g | 11g |
Ingredients
Ingredients
- 60g chestnut mushrooms
- 160g green beans
-
2 tsp ginger & garlic paste
- 1 onion
-
2 tsp maple syrup
-
280g tofu (Soya)
-
1 tbsp chilli paste
-
1 tbsp black bean paste (Soya)
- 2 spring onion
- 5g dried porcini mushrooms
- 1 tbsp cornflour
-
1 tsp Chinese five-spice (use half)
-
250g steamed wholegrain & wild basmati
Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 90Kcal | 485Kcal |
| 376kJ | 2030kJ | |
| Fat | 3.5g | 19g |
| of which saturates | 0.6g | 3.0g |
| Carbohydrates | 9g | 46g |
| of which sugars | 1.5g | 8.1g |
| Protein | 5.8g | 31g |
| Salt | 0.16g | 0.86g |
| Fibre | 2.1g | 11g |
Mapo-style Tofu with Green Bean Brown Rice & Porcini Mushrooms
Our mapo-style tofu stars protein-rich tofu, sizzled until golden and infused with fiery chilli paste, sweet maple syrup and fragrant black bean paste. Simmer in an umami porcini mushroom-flavoured stock, then dish up over fluffy brown basmati rice, studded with crunchy green beans. Sprinkle with spring onions to complete the dish.
Cooking Instructions
Cooking Instructions
Before you start
- Boil a half-full kettle
- Pull out a large frying pan, a medium frying pan, a medium bowl & a measuring jug
Crisp the tofu & prep
- Add the dried porcini to the jug with 200ml boiling water (100ml for 1 person) and leave to infuse
- Drain the tofu, pat dry with paper towel and cut into 1cm cubes. Place the cornflour into the medium bowl with a pinch of salt and pepper. Add the tofu and toss to coat in the cornflour, until evenly coated
- Heat the large frying pan with 1/2 tsp olive oil on medium-high heat. Once hot, add the tofu and cook for 6-8 mins, turning occasionally, until golden
Prep the veg & get sizzling
- Meanwhile, thinly slice the onion and mushrooms. Thinly slice the spring onions. Trim the green beans and cut into thirds
- Add the onion and mushrooms to the pan and cook for a further 3-4 mins until softening. Add the ginger & garlic paste, black bean paste, chilli paste (add less for less heat), and the half pack of the Chinese five spice. Cook for a further min, then add the porcini stock and maple syrup
- Bring to a boil and simmer for 3-4 mins, until thickened. Season generously with salt and pepper
Time for rice
- Heat the medium frying pan with 1/2 tsp olive oil on medium-high heat. Once hot, add the green beans and three-quarters of the spring onion and cook for 3-4 mins, until softened. Season with salt and pepper
- Add the rice and break it up with a wooden spoon. Add a splash of water and cook for 2-3 mins, until piping hot. Season with salt and pepper
Plate up
- Share the mapo tofu between bowls, with the rice alongside. Garnish with the remaining spring onions
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