Ma po tofu

By: Ben O'Donoghue
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

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.
Reheat the wok and add the remaining sunflower oil. Add the ginger, garlic and chopped 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. Take care, as the tofu is delicate.
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

Ma po tofu

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