Name: Ma po tofu
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 2 teaspoon cornflour; 1/2 cup (125ml) chicken stock; 1 tablespoon chinese rice wine; 1 teaspoon sugar; 1 tablespoon light soy sauce; 1 tablespoon chilli bean paste; 1 large clove garlic, finely chopped; 1 tablespoon grated ginger; 2 tablespoon peanut oil; 300 gram pork or beef mince; 600 gram silken firm tofu, well drained, cut into 16 cubes; 3 green onions, thinly sliced on the diagonal; steamed rice, to serve

Ma po tofu

This spicy Sichuan dish is packed with flavour and ready within minutes.

Skip to Recipe

Serves 4

Prep

10M

Cook

Total

15M

Ingredients

2 teaspoon cornflour

1/2 cup (125ml) chicken stock

1 tablespoon chinese rice wine

1 teaspoon sugar

1 tablespoon light soy sauce

1 tablespoon chilli bean paste

1 large clove garlic, finely chopped

1 tablespoon grated ginger

2 tablespoon peanut oil

300 gram pork or beef mince

600 gram silken firm tofu, well drained, cut into 16 cubes

3 green onions, thinly sliced on the diagonal

steamed rice, to serve

Method

1.In a small bowl, mix cornflour with 1 tablespoon water to form a paste. Stir in stock, rice wine and sugar. In another bowl, combine soy sauce, chilli bean paste, garlic and ginger. Set both aside.

2.Heat oil in a wok on high. Stir-fry pork mince for 2 minutes, until browned. Add soy sauce mixture and bring to boil. Add tofu cubes, gently stir in stock mixture and simmer for 1 minute.

3.Place in serving bowls, scatter with green onion and serve with rice.

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