Ma po tofu

Ma po tofu

By
From
At Home with Ben
Serves
4-6
Photographer
Mark Roper

I grew up on minced beef, cottage pie, bolognese, savoury mince served with mash and peas and, of course, meatballs and rissoles! If my mum had made us this dish for dinner, our consumption of beef would have been that much more interesting. Served with steamed rice, it’s mmm yum!

Ingredients

Quantity Ingredient
2 tablespoons sunflower oil
250g beef mince
1 tablespoon finely chopped ginger
2 garlic cloves, chopped
2 spring onions, chopped
1 tablespoon chilli bean paste (toban jiang)
2 tablespoons dark soy
1 1/2 tablespoons shaoxing rice wine
2 tablespoons cornflour
250ml Basic chicken stock
250g silken tofu, diced
1 spring onion, sliced on an angle, to garnish
1-2 teaspoons dark sesame oil, to taste

Method

  1. Heat 1 tablespoon of sunflower oil in a wok and stir-fry the beef mince, stirring with a spatula until the meat is separated and cooked. Remove from the wok and drain in a colander.
  2. Reheat the wok and add the remaining sunflower oil. Add the ginger, garlic and chopped spring onions and fry for 2–3 minutes.
  3. 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.
  4. 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. Take care, as the tofu is delicate.
  5. To serve, place the ma po tofu in a serving bowl, garnish with the spring onion and add sesame oil to taste.
Tags:
At Home with Ben
family
simple
easy
home
weeknight
midweek
mid-week
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