Mapo tofu

Found soft tofu in the organic shop, made with Nigari, very silk smooth. This is a mild version of the chili hot traditional Mapo tofu, so that it can be eaten with just a little rice.

1. Cut tofu into cubes and pour boiling water on top to tighten the texture, will still be soft but lesds easy to crumble during cooking, for 15 minutes.

2. Sweat onion, bacon or minced pork, add vegetables (carrot, khol rabi, red bell pepper), stir-fry at medium heat until soft, add tomato puree, season with soy sauce, chili and brown sugar.

3. Mix in drained tofu gently and serve.