Name: Szechuan Mapo Tofu with Steamed Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz extra firm tofu; 2 tbsp cooked brown rice; 0.5 cup shiitake mushrooms; 1 cup baby spinach; 1 tbsp tamari; 1 tbsp chili garlic sauce; 1 tsp fresh ginger; 2 cloves garlic; 0.25 cup low sodium vegetable broth; 0.25 tsp ground szechuan peppercorns; 1 stalk green onion

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Szechuan Mapo Tofu with Steamed Rice

Sautéed tofu and earthy shiitake mushrooms simmered in a spicy, numbing Szechuan sauce served over a small bed of fiber-rich brown rice.

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NUTRITION

Protein

30.4g

Fat

15.0g

Carbs

28.5g

SERVINGS

1 serving

INGREDIENTS

6 oz extra firm tofu

2 tbsp cooked brown rice

0.5 cup shiitake mushrooms

1 cup baby spinach

1 tbsp tamari

1 tbsp chili garlic sauce

1 tsp fresh ginger

2 cloves garlic

0.25 cup low sodium vegetable broth

0.25 tsp ground szechuan peppercorns

1 stalk green onion

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PREPARATION

1
Press the tofu for 15 minutes to remove excess moisture, then cut into 1/2-inch cubes.
2
Whisk together the tamari, chili garlic sauce, 2 tablespoons of vegetable broth, and ground Szechuan peppercorns in a small bowl.
3
Heat the remaining vegetable broth in a large skillet over medium-high heat.
4
Add the minced ginger, garlic, and sliced shiitake mushrooms, sautéing until the mushrooms are tender and the liquid has mostly evaporated.
5
Gently fold in the tofu cubes and pour the prepared sauce over the mixture.
6
Simmer for 5-7 minutes until the sauce coats the tofu and the flavors meld.
7
Stir in the baby spinach until just wilted to incorporate extra fiber and color.
8
Serve the mapo tofu over the cooked brown rice and garnish with thinly sliced green onions.