Firey Mapo-Style Crispy Tofu and Shrimp
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Firey Mapo-Style Crispy Tofu and Shrimp

Firey Mapo-Style Crispy Tofu and Shrimp

with Jasmine Rice and Sesame-Roasted Broccoli

This dinner brings the heat of chilis and Szechwan peppercorns to amp up this tofu dish! Roasted broccoli, shrimp and sesame-studded jasmine rice help to temper the spice!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

1 unit(s)


(Contains Soy)

30 mL

Ginger-Garlic Puree

(Contains Soy, Sesame, Wheat)

1 tbsp

Sesame Oil

(Contains Sesame)

¾ cup

Jasmine Rice

2 tbsp

Ginger-Garlic Puree

2 tbsp


227 g

Broccoli, florets

½ tsp

Garlic Salt

1 tbsp

Black Sesame Seeds

(Contains Sesame)

285 g


(Contains Shrimp)

Not included in your delivery

1.5 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories790 kcal
Fat31 g
Saturated Fat4.5 g
Carbohydrate89 g
Sugar3 g
Dietary Fiber4 g
Protein43 g
Cholesterol180 mg
Sodium2240 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small pot
Measuring Cups
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Small Bowl


Cook rice

Before starting, preheat the oven to 450˚F.Wash and dry all produce. Add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Meanwhile, using a strainer, rinse rice until water runs clear.Add rice to the boiling water, then reduce heat to medium-low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)Remove from heat. Set aside, still covered.


Meanwhile, pat tofu dry with paper towels, then cut into 1/2-inch cubes. Season with salt and pepper. Add cornstarch and half the sesame seeds to a large zip-top bag. Add tofu, close the bag, then toss to coat tofu. Cut broccoli into bite-sized pieces. Add broccoli, 1/2 tbsp (1 tbsp) oil and half the sesame oil to an unlined baking sheet. Season with 1/2 tsp (1 tsp) garlic salt and pepper, then toss to coat. Roast in the middle of the oven until golden-brown, 8-10 min.

Cook tofu

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then tofu. Pan-fry, turning occasionally, until golden-brown, 7-8 min. (NOTE: Cook tofu in two batches for 4 ppl, using 1 tbsp oil per batch.)

Make sauce

Meanwhile, add ginger-garlic puree, Szechuan sauce, soy sauce, remaining sesame oil and 1/2 cup (1 cup) water to a small bowl. Whisk to combine.Add sauce and tofu to the pan with shrimp. Cook, stirring often, until slightly thickened, 3-4 min.

Finish and serve

Fluff rice with a fork, then stir in remaining sesame seeds.Divide rice between bowls and top with roasted broccoli.Top with mapo-style tofu and shrimp.