This one is for the spice lovers out there! For our seasonal ode to this canonical Sichuan dish, we’ve loaded up on all the summer beans (long, wax, broad and more) along with organic cremini mushrooms, a choice of grass-fed ground beef or crispy bits of Barry’s Organic Tempeh...and of course fiery peppers and numbing peppercorns, both of the Sichuan variety. In place of fresh tofu, which tends to lose its soft texture when frozen, we’ve subbed in chewy tofu skins (also known as yuba) to round out the dish.
↓ Menu Description ↓
Summer beans, organic cremini mushrooms, and grass-fed ground beef or Barry's organic soy tempeh simmered in a fiery Sichuan broth. (spicy)
↓ Serve With ↓
Cilantro (rough chop), Sliced Scallions, White rice
↓ Ingredients ↓
Water, Summer Beans, Leek, Cremini Mushroom, Toban Djan, Tempeh or Beef, Sunflower Oil, Tofu, Scallion, Garlic, Potato Starch, Fermented Black Bean, Ginger, Onion, Chili, Sichuan Peppercorn, White Peppercorn, Fennel Seed, Cumin Seed, Bay Leaf. Contains: Soy, Wheat.
↓ How to Prepare ↓
Prepare rice (provided) according to package instructions. Reheat Mapo with 1/4 cup water in a covered pot over medium heat, stirring occasionally, until contents are simmering. Season to taste and serve with rice.