Sichuanese Mapo Tofu With Sticky Jasmine Rice & Cavolo Nero In A Sweet Rice Vinegar Dressing

Before you start, take out all the ingredients for this recipe (see 'what’s in your box' section below). Thoroughly wash all fresh vegetables, leaves, salad ingredients and raw grains before cooking or serving.

STEP 1

Boil your kettle and take out two saucepans and a small mixing bowl.

STEP 2

Add the jasmine rice to one of your saucepans and cover with 1.5 times its volume of water. Place over a medium-high heat and bring to the boil. Once boiling, reduce the heat to low, cover, and cook for 8–10 minutes, or until the water has been absorbed and the rice is tender. Remove from the heat and leave to stand, covered, to steam before fluffing with a fork.

STEP 3

Place the other saucepan over a medium heat, fill it with boiling water from the kettle, and add a few pinches of salt.

Remove the tough stems from the cavolo nero and tear the leaves into bite-sized pieces. Boil for 3–5 minutes, until tender and bright green. Remove from the saucepan using a slotted spoon and place in your mixing bowl along with the sweet rice vinegar dressing. Toss well and leave to marinate.

STEP 4

Meanwhile, dice the tofu into 1.5–2cm cubes. Once the cavolo nero has been removed from the saucepan, add the tofu and boil for 4–5 minutes. Boiling the tofu briefly helps firm its texture and allows it to absorb flavours more effectively.

Drain the tofu and return it to the saucepan. Add the mapo sauce along with 100ml water (double the volume for 4 people) and place over a medium-low heat. Warm gently for 3–5 minutes, until the sauce is piping hot and the tofu has absorbed the flavours.

STEP 5

Pick the coriander leaves from the stems and finely slice the spring onions for garnish.

STEP 6

To serve, divide the jasmine rice between serving bowls and spoon over the mapo tofu. Garnish with the coriander leaves and sliced spring onions, and serve the marinated cavolo nero on the side. For extra spice, add freshly ground black pepper or chilli flakes if you have them to hand. Enjoy!