Tofu, green beans, broccoli, and mushrooms in a Sichuan sauce over brown rice
Mapo doufu or Mapo tofu (麻婆豆腐) is a popular Chinese dish from Sichuan province. The origin of mapo tofu can be traced to 1862 during the Qing Dynasty (1644-1911) and to a couple surnamed Chen, who ran Chen Xingsheng Restaurant, a small eatery near Wanfu Bridge in north Chengdu. This meal from TVT will provide you with fiber, lignans, magnesium, and more!MReheating Instructions: Warm in a pan over medium.
“My favorite. I love the Sichuan tofu and lingering heat was perfect.” – Janet Ku. From Phoenix
“Lingering heat and bountiful broccoli!” – Rebecca Sp. from Phoenix