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Mapo Tofu
Mapo Tofu

1 Cup 50/50 Brown and White Rice, Cooked

120g Soft Tofu, Diced

30g Chicken, Minced

2 tsp Corn-starch

1 tsp Oyster Sauce

1/2 tsp Toban Djan (Chilli Bean Sauce)

1/2 tsp Stevia

1 Cili Padi, Finely Sliced

1 Garlic, Finely Diced

1 Spring Onion

1 tsp Cooking Oil

1/2 tsp Sesame Oil

90g Asparagus, Diced

Drizzle Of Dark Soy Sauce for Colour, Optional

Salt to Taste Water


1. Mix minced chicken with cornstarch (1tsp), oyster sauce and 2tsp of water. Mix well and set aside to marinate for 5-10 minutes. Mix together 1tsp corn-starch with 2tsp water in another small bowl.

2. Preheat a wok. Add cooking oil, garlic and cili padi. Sauté garlic until golden brown, then add chicken. Stir fry until chicken is cooked, then add toban djan. Continue to stir fry for another minute, then add a splash of water, salt, stevia, oyster sauce (1tsp) and dark soy sauce. Stir to combine, then add tofu and asparagus. Carefully stir the mixture so as not to break up the tofu, then cover with a lid and let simmer for 4-5 minutes.

3. Add prepared corn-starch mix while stirring and allow to simmer until the sauce thickens enough to coat the tofu. Lastly, add sesame oil and a sprinkle of spring onion.

4. Serve with brown and white rice.

* tbsp – tablespoon; tsp - teaspoon
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