Banh mi-style tofu baguette
Crispy tofu banh mi: pickled carrot, cucumber, coriander and sriracha-yogurt in a crusty roll.
Weeknight mushroom mapo tofu
A gentler mapo: silken tofu and mushrooms in a savoury bean sauce over rice, chilli to taste.
Ingredients
Servings 2
Quantities scaled from the original (2 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Cook the rice.
- Step 2
Fry the mushrooms hard in oil 5 minutes; add garlic and ginger for 1 minute.
- Step 3
Add bean sauce, soy and stock; simmer 3 minutes.
- Step 4
Slide in the tofu; simmer gently 3 minutes and thicken with the slaked cornflour.
- Step 5
Serve over rice with spring onions, and heat to taste.
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Nutrition per serving
| Calories | 440 kcal |
|---|---|
| Protein | 18g |
| Carbohydrates | 58g |
| – of which sugars | 4g |
| Fibre | 5g |
| Fat | 15g |
| – of which saturates | 2g |
| – of which omega-3 | 0.5g |
| Calcium | 280mg |
| Iron | 3.5mg |
| Salt | 1.9g |
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