Ma Po Tofu
Recipe by Ben O'Donoghue from The Best In Australia
Ben's best mince dish ...
Ingredients
- 250gm silken tofu
- 250gm pork mince
- 2 tbsp sunflower oil
- 1 tablespoon of ginger, finely chopped
- 2 garlic cloves, chopped
- 3 spring onions, 2 chopped and 1 sliced on the diagonal for garnish
- 1 tablespoon chilli bean paste (toban jiang)
- 2 tablespoon dark soy
- 1½ tablespoon Shao Xing rice wine (can substitute Sherry)
- 1-2 tablespoon cornflour
- 250ml chicken stock
- 1½ teaspoon sesame oil dark
- 1 red chilli, chopped
Method
- Heat the sunflower oil in a wok and stir-fry the pork mince until cooked stirring with a spatula until it is all separated. Remove and drain in a colander.
- Re-heat the wok and add the remaining sunflower oil. Add the ginger, garlic and chopped spring onion and fry for 2-3 minutes.
- Return the mince to the wok and combine, then add the chilli bean paste and combine.
- Add the dark soy and rice wine and cook for 2-3 minutes.
- Combine the corn flour with the chicken stock, add to the mince mixture to thicken and cook for 2-3 minutes. If the mixture is too thick thin with additional water.
- Dice the tofu and add to the mince mixture and gently stir. Be careful as the tofu is delicate and you don’t want it to break up.
- Place the mince mixture in to a serving bowl and garnish with chopped red chilli and the sliced spring onion. Serve with steamed rice.
