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.


  • 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


  • 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)


  • 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. :-)