A distant cousin of salmon and trout, char has a mild salmon-like flavor and a beautiful pink color—the result of its natural diet, which includes tiny crustaceans like pink shrimp. Arctic char takes well to virtually any cooking method, and it's hard to overcook since its fatty texture is very forgiving.
Premium cod loin fillets from the pristine icy cold waters of Iceland. Wild caught and fished only from an MSC certified sustainable sources. Thick, firm with a sweet, clean flavour.
Halibut is a lean and firm white meat that has a mild, sweet taste. Because the flavour is so gentle, halibut pairs well with bolder seasoning like pesto, lemon juice, and basil. Pan-searing halibut will provide a bit of fat that the fish lacks without drying out the flesh.
This creamy mushroom pasta dish is super easy and delicious, all you have to do is dump everything into one pot! Use a mix of button mushrooms and baby portabella mushrooms. You can use any variety you prefer!
Total time
60 minsAn “Impossible” take on the classic Chinese dish, this version of Mapo Tofu is super delicious and better for the planet. This spicy Sichuan dish is a whole-body experience that will send a wave of warmth around you.
Prep your ingredients: To prevent tofu from becoming watery, soak tofu in salted water for 20 minutes. This will keep the texture of the tofu firm. Rinse and pat dry. Cut into small pieces and set aside. Mince the spring onion, ginger and garlic.
Make the Sichuan Peppercorn oil: Heat 2 tablespoons of oil in a frying pan over medium heat. Add Szechuan peppercorn and cook for 1 minute until fragrant. Remove from heat, discard the Szechuan peppercorns and set aside the Szechuan pepper oil for later use.
Cook the Impossible: Using the same frying pan, sauté minced garlic and ginger with 4 tablespoons of oil over medium high heat until fragrant. Crumble in Impossible™ Beef and cook for 5-7 minutes until browned.
Make the Mapo Tofu: Add in spicy chili bean sauce and stir fry the ingredients until fragrant. Then add in rice wine and soy sauce, stir it well. Add in the water and bring it to a boil. Add in diced tofu, cover and let it simmer for 3-5 minutes.
Finish it off: Mix the cornstarch with 2 tablespoons of water. Remove the lid and add in the cornstarch mixture. Cook until the sauce has thickened and remove from heat.
Serve, Share, and Enjoy! Transfer to a serving plate and pour the prepared Szechuan peppercorn oil over the tofu. Top with spring onion and serve immediately. Makes 4 portions.
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