Name: Mapo tofu with mushrooms
Prep time: 15 min
Cook time: 18 min
Yield: 4 portions
Cuisine: China
Ingredients: 500 g firm tofu; 200 g mushrooms; 2 tbsp oil; 1 tbsp doubanjiang; 1 tsp grated ginger; 300 ml vegetable stock; 1 tbsp soy sauce; 2 tsp cornflour; 2 tbsp water; 600 g cooked rice

Mapo tofu with mushrooms

A home-cooking adaptation of mapo tofu with mushrooms, with practical ingredients and clear steps.

Prep15 min

Cook18 min

Yield4 portions

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Let’s make it.

Cube tofu and finely chop mushrooms. Mix cornflour with water.

Cook mushrooms in oil until browned; stir in ginger and doubanjiang for 30 seconds.

Add stock, soy and tofu; simmer gently for eight minutes without breaking tofu.

Stir in slurry and simmer until glossy and thick; serve over hot rice.

A little kitchen note

Untested editorial adaptation; timing and yield are estimates. A mushroom adaptation, not a traditional pork version.

Allergen notes

Soy, wheat; check doubanjiang. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy

411 kcal

Protein

19.0 g

Carbs

49.4 g

Fat

15.3 g

Fibre

2.6 g

Total sugar

3.0 g

Sodium

706 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.