Ma Po Tofu

Ingredients

• 2 tbsp neutral oil
• 300gm beef mince
• 1 tbsp finely chopped ginger
• 2 garlic cloves, finely chopped
• 2 spring onions, chopped
• 1 tbsp chilli bean paste (toban jiang)
• 2 tbsp soy sauce
• 1 1/2 tbsp shaoxing rice wine
• 2 tbsp corn flour
• 250ml salt reduced chicken stock
• 300gm silken tofu, diced
• 1 spring onion, sliced on an angle for garnish
• toasted sesame oil, to taste

Method

Heat 1 tablespoon of oil in a wok or large frypan and stir fry the beef mince, stirring with a spatula until the meat is separated and cooked. Remove meat to a bowl and set aside. Wipe out the wok with some paper towel.

Reheat the wok and add the remaining oil. Add the ginger, garlic, and spring onions and fry for 2 -3 minutes.

Return the mince to the wok and combine. Add the chilli bean paste and combine.

Pour in the soy sauce and rice wine and cook for 2 – 3 minutes. Combine the cornflour and stock. Add to the mince mixture to thicken and cook for 2 – 3 minutes.

If the mixture is too thick, thin with a little water. Add the tofu and gently stir. You will notice that I kept the tofu in quite large pieces. This is because no matter how carefully you stir it into the sauce you can’t help but break it up a bit!

Place the ma po tofu in a serving dish and garnish with the spring onion and sesame oil to taste.