MaPo Tofu

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MaPo Tofu

Recipe By Louis Tikaram

Ingredients

  • 1 kg Coles pork mince

  • 100 g garlic

  • 100 g ginger

  • 150 g (½ jar) chili bean paste

  • 100 ml oil

  • 50 ml Coles soy sauce

  • 1.25 l Coles real chicken stock

  • 3 heaped tbsp cornstarch (dissolved in 50 ml water)

  • 600 g Coles silken tofu

  • 50 g chopped spring onion

Method

  • Blend the ginger and garlic in a food processor till a chunky paste.

  • Heat the oil in a heavy based large pot.

  • Fry off the pork till the liquid is completely dissolved and then cook for a further 5 minutes.

  • Add the garlic and ginger and continue to cook, scraping the bottom to avoid burning. Once fragrant, add the chili bean paste and continue to cook for another 10 minutes till the pork is rendered and the fat starts to split.

  • Add the soy sauce. Add the chicken stock and simmer for 10 minutes.

  • Dissolve the cornstarch in water and while the MaPo is boiling, add the starch while whisking then simmer for another 5 minutes. The MaPo should be deep red in color, glossy and very aromatic.

  • Add the silken tofu and gently stir to break up the tofu (leave slightly chunky).

  • Serve in a large serving bowl garnish with some chopped shallots and dig in.

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