Premium

Pork & Mapo Tofu

with Tempura Zucchini & Ponzu Sauce

45 MIN

+$4.50/serving 4 Servings

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

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

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

insert Text Here.

See Plans

Nutrition

PER SERVING
Calories

Cals (est.)

fresh

ingredients

14 oz Firm Tofu
1⅛ lbs Ground Pork
1 cup Jasmine Rice
15 oz Baby Bok Choy
6 oz Green Beans
2 Zucchini
3 Tbsps Cumin & Sichuan Peppercorn Sauce
2 Tbsps Mirin (Salted Cooking Wine)
⅔ cup Chicken Bone Broth
⅓ cup Asian-Style Sautéed Aromatics
2 Tbsps Vegetarian Ponzu Sauce
⅓ cup Savory Black Bean-Chile Sauce
2 Tbsps Rice Vinegar
½ cup Tempura Mix

step-by-step

instructions

Cook Along

1 Press the tofu:

Place an oven rack in the center of the oven, then preheat to 450°F. Drain the tofu, then place on a paper-towel lined plate. Place several layers of paper towels on top, then place a heavy-bottomed pot (or pan) on top of the paper towels. Set aside to drain at least 10 minutes. Transfer to a cutting board and medium dice.

2 Prepare the ingredients:

Meanwhile, wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; thinly slice crosswise. Cut off and discard the stem ends of the green beans; halve crosswise. Thinly slice the zucchini into rounds.

3 Cook the rice:

In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

4 Cook the pork:

Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the pork. Cook, without stirring, 5 to 6 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently and breaking the meat apart with a spoon, 2 to 3 minutes, or until browned. Add the black bean-chile sauce and cumin sichuan sauce; cook, stirring frequently, 1 to 2 minutes, or until combined. Add the sliced bok choy, halved green beans, and sauteed aromatics. Cook, stirring frequently, 3 to 4 minutes, or until the vegetables are softened and the pork is cooked through.

5 Make the mapo tofu:

Add the diced tofu, broth, and mirin to the pan. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined and the tofu is heated through. Turn off the heat; stir in the vinegar. Taste, then season with salt and pepper if desired. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.

6 Make the zucchini tempura & serve your dish:

In a large bowl, combine the tempura mix and 1/2 cup of cold water; season with salt and pepper. Whisk until smooth. Add the sliced zucchini and stir to thoroughly coat. In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a drop of batter sizzles immediately when added, working in batches if necessary, add the coated zucchini in an even layer (letting any excess batter drip off). Cook 3 to 5 minutes per side, or until golden brown. Transfer to a paper towel-lined plate; immediately season with salt. Serve the finished mapo tofu with the tempura zucchini, ponzu sauce, and cooked rice. Enjoy!