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
-
2 tsp maple syrup
-
280g tofu (Soya)
-
1 tbsp chilli paste
-
1 tbsp black bean paste (Soya)
- 3 spring onion
- 5g dried porcini mushrooms
- 1 tbsp cornflour
-
4 tsp ginger & garlic paste
- 40g sugar snap peas
- 1 onion
- 60g chestnut mushrooms
-
1 tsp Chinese five-spice
-
250g steamed wholegrain & wild basmati
Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 93Kcal | 493Kcal |
| 389kJ | 2063kJ | |
| Fat | 3.5g | 19g |
| of which saturates | 0.6g | 3.0g |
| Carbohydrates | 9g | 48g |
| of which sugars | 1.5g | 8.1g |
| Protein | 5.6g | 30g |
| Salt | 0.13g | 0.7g |
| Fibre | 1.8g | 9.7g |
Ingredients
Ingredients
-
2 tsp maple syrup (use half)
- 40g sugar snap peas (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)
- 3 spring onion
- 60g chestnut mushrooms (use half)
- 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 | 90Kcal | 498Kcal |
| 378kJ | 2084kJ | |
| Fat | 3.4g | 19g |
| of which saturates | 0.5g | 3.0g |
| Carbohydrates | 9g | 48g |
| of which sugars | 1.6g | 8.7g |
| Protein | 5.5g | 30g |
| Salt | 0.13g | 0.71g |
| Fibre | 1.8g | 9.7g |
Cooking Instructions
Cooking Instructions
Before you start
- Pull out a large frying pan, a medium frying pan, a medium mixing bowl & a measuring jug
Crisp the tofu & prep
- Add the dried porcini to the jug with 200ml (100ml for 1 person) boiling water and leave to infuse
- Drain the tofu, pat dry with paper towel and cut into 1cm cubes. Place the cornflour into the bowl with a pinch of salt. Add the tofu and toss to coat in the cornflour, until evenly coated
- Heat the large frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the tofu and cook for 8-10 mins, turning occasionally, until the tofu is golden
Prep the veg & get sizzling
- Meanwhile; Thinly slice the onion and mushrooms. Thinly slice the spring onion
- Add the onion and mushrooms to the pan and cook for a further 3-4 mins until softening. Add the ginger and garlic paste, black bean paste, chilli paste (use less for less heat), and half of the Chinese five spice. Cook for a further minute before adding the mushrooms stock and maple. Bring to a boil and simmer for 3-4 mins until thickened.
- Season generously with salt and pepper
Cook the rice
- Heat the medium frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the sugar snaps 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 along side. Garnish with the remaining spring onions
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