Mapo Tofu

A quick Japanese-style mapo tofu with minced meat, firm tofu, Spicy Koji and miso.

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
• 200 g mince organic beef or pork
• 300 g 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)

Instructions

1. In a bowl mix corn starch with a splash of water and mix, then combine the rest of the sauce ingredients and mix well. Set aside.
2. Drain the tofu and cut into 1cm cubes
3. Heat oil in a large pan on med-high heat.
4. Add ginger and garlic and stir fry for 30 secs
5. Add shallots and stir fry for 30 secs
6. Add mince and stir fry until brown, breaking up clumps
7. Add Spicy Koji and stir through thoroughly for 30 secs
8. Add tofu and gently stir to fully coat with the Spicy Koji (1 min or so)
9. Reduce the heat to low
10. Add the sauce and gently stir to cook the sauce until it becomes thick and saucy (~1-2 mins)
11. Serve with rice, steamed, blanched or stir-fried fresh vegetables or Asian greens, Kimchi and Miso Soup.