High-Protein Salmon & Tofu Mapo with Lion’s Mane Mushrooms and Black Rice

About this meal

A brain-boosting, protein-packed Chinese lunch that pairs omega-3-rich salmon and extra tofu with Lion’s mane mushrooms, all simmered in a spicy, Sichuan-style sauce. Served over antioxidant-rich black rice, it’s enhanced with ginger and garlic for cognitive support. This version increases tofu and salmon for higher protein while keeping the authentic flavors and health-promoting ingredients.

Ingredients

• 150g Salmon fillet (skinless, boneless) — 150g
• 150g Firm tofu (cubed, fresh) — 150g
• 60g Lion’s mane mushrooms (sliced, fresh) — 60g
• 1.5 tsp Sichuan peppercorns — 1.5 tsp
• 1.5 tbsp Doubanjiang (spicy broad bean chili paste, fermented, no additives) — 1.5 tbsp
• 1 tbsp Low-sodium tamari or soy sauce — 1 tbsp
• 1.5 tsp Maple syrup — 1.5 tsp
• 2.5 tsp Fresh ginger (minced) — 2.5 tsp
• 3 cloves Garlic (minced) — 3 cloves
• 3 stalks Green onions (sliced, white and green parts separated) — 3 stalks
• 1.5 tsp Sesame oil — 1.5 tsp
• 60g Black rice (uncooked) — 60g
• 1 tsp Chili flakes — 1 tsp
• 120ml Water or no-additive vegetable broth — 120ml
• Handful for garnish Cilantro (fresh) — Handful

Steps

1. Rinse the black rice and cook it in a pot with double its volume of water (about 120ml), until tender and water is absorbed, about 25-30 minutes. Fluff and keep warm.
2. Cube salmon into bite-size pieces. Pat dry with paper towel and set aside.
3. In a wok or large skillet, heat sesame oil over medium heat. Add Sichuan peppercorns and let them sizzle for 30 seconds until fragrant.
4. Add minced ginger, garlic, and the white parts of green onions. Sauté until aromatic, about 1 minute.
5. Add Doubanjiang and chili flakes; stir-fry for 1 minute.
6. Add Lion’s mane mushrooms and cook until slightly softened, 2-3 minutes.
7. Add tofu and gently mix to coat in the sauce.
8. Pour in water or vegetable broth, tamari/soy sauce, and maple syrup. Bring to a gentle simmer.
9. Add salmon pieces on top, cover, and poach gently for 3-4 minutes or until just cooked through. Avoid stirring too much to keep fish intact.
10. Remove from heat. Taste and adjust seasoning if needed.
11. Serve hot Mapo salmon & tofu mixture over black rice. Garnish with green onion tops and fresh cilantro.