Spicy Mapo Tofu

… this one is pretty hot!

Serves 5


500gr lean pork mince

350gr firm tofu

1/2 large onion

3 tbsp chilli garlic paste

2 tbsp soy sauce

1 tbsp oyster sauce

2 tbsp organic miso paste

2 tbsp Sriracha (hot sauce)

1 tbsp honey

2 tsp garlic powder

Olive oil

Salt and pepper to taste

Chicken stock


Corn starch / potato starch (optional)


Bring some olive oil to heat in a medium pan and add the pork mince. Pan fry until the mince is cooked and brown in colour.

Finely dice the onion and add to the pan. Stir for approx. 2-3 minutes.

Add the chilli garlic paste, oyster sauce, soy sauce, honey, garlic powder, and organic miso paste.

Boil 1/2 cup water and combine with chicken stock powder. Add this to the pan.

Drain the water from the tofu packet and slice the firm tofu into small squares. Add the tofu to the pan and stir gently for a few minutes. Taste the sauce. If more chilli is desired, add the Sriracha sauce suggested above. You can also add a small amount of corn starch / potato starch if you wish to thicken the sauce.

Finely chop a handful of chives and add these to the pan. Mix through and add pepper to taste.

Serve over brown rice!


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