This is a quick and easy Japanese version of this dish that is delicious, satisfying and just a little spicy. It also stores well in the fridge for a second helping. Prepare all the ingredients before starting as the cooking time is quite short.
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
200g mince organic beef or pork
300g 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)
In a bowl mix cornflower with a splash of water and mix, then combine the rest of the sauce ingredients and mix well. Set aside.
Drain the tofu and cut into 1cm cubes
Heat oil in a large pan on med-high heat.
Add ginger and garlic and stir fry for 30 secs
Add shallots and stir fry for 30 secs
Add mince and stir fry until brown, breaking up clumps
Add Spicy Koji and stir through thoroughly for 30 secs
Add tofu and gently stir to fully coat with the spicy koji (1 min or so)
Reduce the heat to low
Add the sauce and gently stir to cook the sauce until it becomes think and saucy (~1-2 mins)
Serve with rice, steamed, blanched or stir-fried fresh vegetables or Asian greens, Kimchi and Miso Soup.
Note: You can use silken tofu, but it will fall apart and be mixed into the mince. It is still delicious. :-)