Mapo Tofu

Mapo Tofu

This is a quick and easy Japanese version of this dish that is delicious, satisfying and just a little spicy. It also stores well in the fridge for a second helping. Prepare all the ingredients before starting as the cooking time is quite short.

INGREDIENTS:

• 2 tsp sesame oil  (non-roasted) 

• Garlic and ginger finely chopped (generous teaspoon or so of each)

• 1/4 cup finely chopped shallots, or more to taste

• 200g mince organic beef or pork

• 300g Healthy Pulse Organic Firm Tofu

• 1 heaped tsp Sasakani Kobo Spicy Koji

Sauce:

• 5 tbsp water

• 1 tbsp corn starch

• 1 heaped tsp Sasakani Kobo Miso (Brown Rice, Spelt, Rye or Barley)

• 1 tbsp soy sauce

• 1/2 tbsp raw sugar

• 2 tbsp sake

• 1 tsp sesame oil  (non-roasted) 

INSTRUCTIONS:

• In a bowl mix cornflower with a splash of water and mix, then combine the rest of the sauce ingredients and mix well. Set aside.

• Drain the tofu and cut into 1cm cubes

• Heat oil in a large pan on med-high heat.

• Add ginger and garlic and stir fry for 30 secs

• Add shallots and stir fry for 30 secs

• Add mince and stir fry until brown, breaking up clumps

• Add Spicy Koji and stir through thoroughly for 30 secs

• Add tofu and gently stir to fully coat with the Spicy Koji (1 min or so)

• Reduce the heat to low

• Add the sauce and gently stir to cook the sauce until it becomes think and saucy (~1-2 mins)

Serve with rice, steamed, blanched or stir-fried fresh vegetables or Asian greens, Kimchi and Miso Soup.

Note: You can use silken tofu, but it will fall apart and be mixed into the mince. It is still delicious. :-)