Mushroom Mapo Tofu, Rice Noodles, Seaweed Salad

GF DF V E

Classic Sichuan dish made vegan! Shiitaki mushrooms, garlic, ginger, sichuan peppercorn, black bean paste and sesame oil create a gorgeous sauce, paired with gluten free rice noodles, and seaweed salad on the side (Kennett Square Farms)

Available sizes:

2 Servings

4 Servings

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Rice Noodles, Tofu, Shiitake Mushrooms, Sesame Oil, Ginger Fresh, Seaweed Salad, Black Bean Paste, Cornstarch, Garlic, Granulated White Sugar, Scallions, Soy Sauce, Thai Chili Pepper, Sichuan Pepper

Soy, Sesame

2 Servings portion

4 Servings portion

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Prreheat oven to 350, bake mapo tofu/noodles covered 18-22 minutes, serve with cold seaweed salad

Mushroom Mapo Tofu, Rice Noodles, Seaweed Salad

Mushroom Mapo Tofu, Rice Noodles, Seaweed Salad

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