Mix for sweet mapo dofu ⋅ Ohsawa ⋅ 180g

George Ohsawa, a Japanese philosopher born in 1893, was at the origin of the macrobiotic movement. He sought to introduce the philosophy of ying and yang into the world of food, on the premise that good food could solve all ills. Based on the principle that forcing oneself to eat only healthy foods without taking pleasure in them would not allow one to adopt this diet forever, the Ohsawa group founded in 1945 extended his work by seeking to distribute only macrobiotic products that were both good for the body and the palate.

1. Place contents of sachet in a hot pan.
2. If desired, add a block of diced tofu.
3. Add the vegetables of your choice (onion, leek, spring onion, etc.), bring to the boil, turn off the heat and enjoy.

Store away from light, heat and moisture.

Kombu dashi (Japan), vegetable protein (wheat, soy, rapeseed oil, wheat starch, soy sauce, salt, kombu powder), carrot, miso, soy sauce (soy, wheat), rice syrup, potato starch, apple juice, rice wine, maple sugar, rapeseed oil, grated ginger, grated garlic, yeast extract, salt, kombu powder, tôgarashi red pepper

Soya, wheat

for 180g (1 sachet) :
Energy: 148kcal
Protein: 5.4g
Fat: 1.6g
Carbohydrates: 27.9g
Salt: 3.4g