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Mapo Doufu Fill 1 Created with Sketch.

with Szechuan Pepper and Brown Rice

  • icon_cook Created with Sketch.
    Cook Time
    mins
  • icon_serves Created with Sketch.
    Servings
  • icon_cals Created with Sketch.
    Nutrition
    Est. calories Group 22 Created with Sketch.

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.

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
tried-and-true
kitchen tools
step-by-step
instructions
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

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
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: