Mapo Tofu Dumps
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Mapo Tofu is one of the most well-known Chinese dishes. In this version, shiitake and eggplant join tofu for the party. This vegetarian dump is spicy, hearty, with just a bit of tang. (18 pieces freshly frozen)
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Ingredients: Tofu, Shiitake, Eggplant, Salt, Ginger, Garlic, Scallion, Green cabbage, Red chilli, Pepper, Chilli (oil, bean paste), Fermented tofu, Flour, Water.
Contains: Wheat, soy
Cooking Instructions
- Cook from frozen, do not defrost. Meat dumplings are raw and need to be cooked through. Do not pull dumps apart, the dough will break. Cook as instructed and they will separate when they are cooked.
- Boiling Prep Time: 8 mins. (1) Bring a large pot of water to a rolling boil on high heat. (2) Drop the dumps and stir. Don’t let them stick to the bottom of the pot. (3) Turn the heat down to medium heat and gently simmer for 6-7 mins. Rapid or a rolling boil will break them. (4) Scoop and drain off all excess water.
- Pan-Fry Prep Time: 10-15 mins. (1) Pre-heat a non-stick pan with a thin layer of vegetable oil on medium heat. (2) Once the oil is heated, add dumps bottom down and let them brown evenly. (3) Add 200ml water to the pan and cover the pan with a fitted lid to steam and boil. (4) Lift the lid after 6 mins and slowly cook the water away. (5) Cook the bottoms until they’re crispy and golden or dark brown.
Ingredients
Ingredients: Tofu, Shiitake, Eggplant, Salt, Ginger, Garlic, Scallion, Green cabbage, Red chilli, Pepper, Chilli (oil, bean paste), Fermented tofu, Flour, Water.
Contains: Wheat, Soy
Nutrition Info
Per 1/3 serving (250g)
Ingredient
Amount
% DV
Calories
630
Fat
11g
14%
Saturated Fat
1.5g
8%
Trans Fat
0g
Carbohydrates
118g
43%
Fibre
17g
61%
Sugars
4g
Protein
33g
Cholesterol
0mg
Sodium
510mg
22%
Potassium
2030mg
45%
Calcium
770mg
60%
Iron
6.5mg
35%
- Cook from frozen, do not defrost. Meat dumplings are raw and need to be cooked through. Do not pull dumps apart, the dough will break. Cook as instructed and they will separate when they are cooked.
- Boiling Prep Time: 8 mins. (1) Bring a large pot of water to a rolling boil on high heat. (2) Drop the dumps and stir. Don’t let them stick to the bottom of the pot. (3) Turn the heat down to medium heat and gently simmer for 6-7 mins. Rapid or a rolling boil will break them. (4) Scoop and drain off all excess water.
- Pan-Fry Prep Time: 10-15 mins. (1) Pre-heat a non-stick pan with a thin layer of vegetable oil on medium heat. (2) Once the oil is heated, add dumps bottom down and let them brown evenly. (3) Add 200ml water to the pan and cover the pan with a fitted lid to steam and boil. (4) Lift the lid after 6 mins and slowly cook the water away. (5) Cook the bottoms until they’re crispy and golden or dark brown.
Ingredients: Tofu, Shiitake, Eggplant, Salt, Ginger, Garlic, Scallion, Green cabbage, Red chilli, Pepper, Chilli (oil, bean paste), Fermented tofu, Flour, Water.
Contains: Wheat, Soy
Per Container 356g
Ingredient
Amount
% DV
Calories
630
Fat
11g
14%
Saturated Fat
1.5g
8%
Trans Fat
0g
Carbohydrates
118g
43%
Fibre
17g
61%
Sugars
4g
Protein
33g
Cholesterol
0mg
Sodium
510mg
22%
Potassium
2030mg
45%
Calcium
770mg
60%
Iron
6.5mg
35%
