Mapo Tofu – A Kiwi version
By Amy
A Mapo Tofu inspired dish with mince, tofu and beetroot. #SportsRecovery
This is very far away from the Chinese dish Mapo Tofu, but I got inspired and invented this the other day. So good and so easy, so I thought I’d record and share the recipe 😀
Based on this Japaense Mapo Tofu recipe.
What’s Kiwi about this? Beetroot! and not spicy at all.. (this is mostly my preferences) 😛
This dish is great for sports recovery because of the beetroot. Awesome tasting lean protein 🙂
Ingredients
500g lean mince (I used my recent favourite Silver fern farms Venison, but any mince would work)
1 onion sliced
1 tsb minced garlic
1 tsb minced ginger
250g cooked beetroot diced
300g tofu diced
1 tbsp of cooking oil
1 tbsp of miso paste dissolved in 100ml of warm water
1 tbsp of dark soy sauce
Steps
- Heat up a wok or deep frying pan, and put in the cooking oil.
- Put the garlic, ginger, and onion in the pan. Fry them until onion is soft and fragrant.
- Put the mince in the pan, and fry it till it’s browned.
- Put the beetroot and tofu in the pan.
- Put the miso paste and soy sauce in the pan and wait for the sauce to boil
Done! 😀
Serving suggestions
Goes well with steamed rice and stir fry or steamed vegetables.