Watch how to make it here
Meal prep never looked (or tasted) so good! Enjoy this beautiful combination of tofu, green beans, and eggplant over the course of a week. It’s savory, spicy, fragrant, and flavorful – the perfect meal to eat at the end of a long day.
A few notes:
- Doubanjiang (Spicy Bean Sauce) is essential to this dish. It can be found at most Asian grocery stores and will really transform the dish and provide the flavors normally found in mapo tofu dishes. You can also order it on here or here.
- Garlic Salt is also essential to the green beans. Growing up, I would always heavily coat green beans with the huge container of Lawry’s Garlic Salt from Costco and it instantly transformed the vegetable into an appetizing meal. I really didn’t like green beans as a kid but I love it now. You can find this at your local grocery store, Costco, or online here.
- Red Sichuan Peppercorns – Warning! Your lips might go numb and your tongue will experience a tingling sensation but don’t worry it won’t linger for too long. If you are particularly sensitive to spicy sensations, I would skip this. However, if you’re looking to go a little crazy, these peppercorns are worth trying and so much fun to eat. You can find this at your local Asian grocery store or online here.
- WangZhiHe’s Chive Sauce – My friend introduced this sauce to me and it’s honestly incredible. It instantly makes any meal 10x better and is very salty. You only need a small teaspoon but it’s the perfect addition to the mapo tofu recipe. I couldn’t find this on Amazon, but this link here will show you the exact brand I used.
- The recipe below is enough for 4-5 servings, depending on how much you’d like to eat. Since this is a meal prep recipe, pack the food side by side in an airtight container in this order: mapo tofu, green beans, steamed white rice topped with the eggplant. The green beans will serve as a barrier and prevent the rice and eggplant from getting soggy. Store this in the refrigerator for up to 4 days.