RECIPES

Hi everyone, I’m Kitty, an Accredited Practising Dietitian working closely with the community. I’m passionate about creating simple, healthy and nutritious recipes for people with musculoskeletal conditions by applying my knowledge and multicultural backgrounds. I hope you enjoy them!

Check out our full range of recipes here.

Mapo Tofu

Tofu is made from soy bean, 100g of firm tofu can provide approximately 12g of protein.

Time: ~30 mins
Serving : 3-4 serves

Ingredients:

• 250g minced pork
• 250g hard tofu
• 1 tsp sugar
• 1 pinch salt
• 1 tsp olive oil
• ~20g (~2) spring onion
• ~10g (~ size of 50 cent piece) ginger
• 1/2 tsp minced garlic
• 1.5 tsp soy bean paste
• 1 tsp chilli oil (optional)
• ½ tbsp soy sauce
• ½ tbsp dark soy sauce
• ½-1 cup water
• 1 tbsp corn starch

Method: 

1. Cut tofu into cubes : 2-3 cm long and 2 cm thick.
2. Cut spring onion into pieces about 5 cm long and slice the ginger.
3. Heat up a frying pan or wok to medium heat and add1 tbsp of olive oil.
4. Add cut ginger, spring onion and minced garlic, until aroma comes out.
5. Put minced pork into the frying pan or wok, cook until the water has been absorbed and the pork starts to brown.
6. Add soy bean paste, chili oil, soy sauce, dark soy sauce into the minced pork, mix well.
7. Add tofu, mix well.
8. Add ½ cup of water, simmer for 5 mins on low heat.
9. Prepare corn starch mixture with 1 tbsp corn starch and ~30mL  cold water, mix well.
10. Add the corn starch/water mixture into the Mapo tofu, mix well, until the sauce thickens.

Tips:

• You can use fresh garlic instead of minced garlic.
• According to your preference, the Mapo tofu sauce consistency can be adjusted. If you prefer watery sauce, add less corn starch mixture, or vice versa.
• Chili oil is optional according to your preference and tolerance.