Mapo Doufu with Szechuan Pepper and Brown Rice

Mapo Doufu

with Szechuan Pepper and Brown Rice

Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

You’ll find the Szechuan pepper to be a totally unique sensory experience in this dish. Mapo Doufu and other dishes from the Szechuan province of China often feature this key ingredient. Since it’s not related to black, white, green or even chili peppers, its flavor is completely different. You might pick up floral or herbal, notes, but you can’t avoid the quintessential tingly menthol feeling that this stuff is known for. Its numbing effect makes it the perfect flavor to pair with spicy chili sauce.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    Cals (est.)
fresh
ingredients
Mapo Doufu with Szechuan Pepper and Brown Rice
Title
  • 1 Package Silken Tofu
  • 2 Tbsps Soy Sauce
  • 3 Scallions
  • 1 Leek
  • 2 cloves Garlic
  • 1 Small Piece Ginger
  • 1 tsp Szechuan Peppercorns
  • ¾ cup Brown Rice
  • 1 cup Vegetable Broth
  • 1 Tbsp Chili Bean Sauce
  • 2 tsps Sesame Oil
  • 2 Tbsps Peanuts
Marinate the tofu:
1 Marinate the tofu:
Drain the excess water out of the tofu and cut into 1-inch cubes. Place into a small bowl with the soy sauce and gently toss to coat. Let stand.
Prepare your ingredients:
2 Prepare your ingredients:
In a small pot, heat 1½ cups of salted water to boiling on high. Wash and dry the fresh produce. Slice the scallions, seperating the white and green parts. Discard the dark green top of the leek, then slice it in half lengthwise, rinse under cool water to remove any grit from the layers. Thinly slice the leek. Peel and finely chop the garlic and ginger. Using the side of a knife, crush the Szechuan peppercorns.
Cook the rice:
3 Cook the rice:
Once the pot of water boils, stir in the brown rice. Cover and reduce the heat to low. Simmer for 17 to 20 minutes, or until all the water is absorbed.
Stir-fry the vegetables:
4 Stir-fry the vegetables:
While the rice cooks, heat a little oil in a medium skillet on high until hot. Add the leek, white parts of the scallions, garlic and ginger. Cook 1 to 3 minutes, or until the leek starts to soften, stirring occasionally.
Add the tofu:
5 Add the tofu:
Add the marinated tofu (with the soy sauce) and the crushed peppercorns, cook 30 seconds to 1 minute, or until slight reduced in volume. Add the vegetable broth, chili bean sauce, and sesame oil (f you're not a fan of spicy foods, you may only want to use half of the chili bean sauce). Simmer for 5 to 8 minutes, or until the mixture is thickened slightly, gently stirring occasionally.
Plate your dish:
6 Plate your dish:
Divide the cooked brown rice between 2 dishes and top with tofu-leek mixture. Garnish with the green scallions and peanuts. Enjoy!

Tips from Home Chefs

Marinate the tofu:
1 Marinate the tofu:
Drain the excess water out of the tofu and cut into 1-inch cubes. Place into a small bowl with the soy sauce and gently toss to coat. Let stand.
2 Prepare your ingredients:
In a small pot, heat 1½ cups of salted water to boiling on high. Wash and dry the fresh produce. Slice the scallions, seperating the white and green parts. Discard the dark green top of the leek, then slice it in half lengthwise, rinse under cool water to remove any grit from the layers. Thinly slice the leek. Peel and finely chop the garlic and ginger. Using the side of a knife, crush the Szechuan peppercorns.
Prepare your ingredients:
Cook the rice:
3 Cook the rice:
Once the pot of water boils, stir in the brown rice. Cover and reduce the heat to low. Simmer for 17 to 20 minutes, or until all the water is absorbed.
4 Stir-fry the vegetables:
While the rice cooks, heat a little oil in a medium skillet on high until hot. Add the leek, white parts of the scallions, garlic and ginger. Cook 1 to 3 minutes, or until the leek starts to soften, stirring occasionally.
Stir-fry the vegetables:
Add the tofu:
5 Add the tofu:
Add the marinated tofu (with the soy sauce) and the crushed peppercorns, cook 30 seconds to 1 minute, or until slight reduced in volume. Add the vegetable broth, chili bean sauce, and sesame oil (f you're not a fan of spicy foods, you may only want to use half of the chili bean sauce). Simmer for 5 to 8 minutes, or until the mixture is thickened slightly, gently stirring occasionally.
6 Plate your dish:
Divide the cooked brown rice between 2 dishes and top with tofu-leek mixture. Garnish with the green scallions and peanuts. Enjoy!
Plate your dish:
Browse Steps
1 of 6