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

  1. Heat up a wok or deep frying pan, and put in the cooking oil.
  2. Put the garlic, ginger, and onion in the pan. Fry them until onion is soft and fragrant.
  3. Put the mince in the pan, and fry it till it’s browned.
  4. Put the beetroot and tofu in the pan.
  5. 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.