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

About this meal

A brain-boosting Chinese lunch featuring omega-3-rich salmon and tofu simmered in a spicy, Sichuan-style sauce, with Lion’s mane mushrooms (noted for cognitive support), served over antioxidant-packed black rice. The marinade includes ginger and garlic to reduce anxiety and inflammation, while Sichuan peppercorns provide the engaging 'numbing spice' and support mood via bioactive compounds.

Ingredients

• Salmon fillet (skinless, boneless) — 120g
• Firm tofu (cubed) — 100g
• Lion’s mane mushrooms (sliced, fresh) — 60g
• Sichuan peppercorns — 1 tsp
• Doubanjiang (spicy broad bean chili paste, fermented, no additives) — 1 tbsp
• Low-sodium tamari or soy sauce — 2 tsp
• Maple syrup — 1 tsp
• Fresh ginger (minced) — 2 tsp
• Garlic (minced) — 2 cloves
• Green onions (sliced) — 2 stalks
• Sesame oil — 1 tsp
• Black rice (uncooked) — 50g
• Chili flakes — 1/2 tsp
• Water or no-additive vegetable broth — 100ml
• Cilantro (fresh) — Handful for garnish

Steps

1. Rinse and cook black rice according to package instructions. Set aside.
2. Toast Sichuan peppercorns in a dry pan until fragrant, then grind lightly and set aside.
3. In a wok, heat sesame oil over medium-high. Add ginger and garlic, sauté until aromatic.
4. Add Lion’s mane mushrooms, stir-fry for ~2 minutes.
5. Add salmon cubes, brown on each side (1-2 minutes).
6. Reduce heat. Add doubanjiang, low-sodium soy sauce, maple syrup, chili flakes, and vegetable broth.
7. Add tofu cubes. Simmer until sauce thickens and salmon is just cooked (~3-5 minutes).
8. Add toasted Sichuan peppercorns and half of the green onions; gently toss.
9. Serve over black rice, garnish with cilantro and remaining green onions.