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Ma Po Tofu
The Best In Australia
Ben's best mince dish ...
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
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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.