This recipe is a combination of two favourites of mine – ma po tofu and braised eggplant – but without the spice (as the other half can’t take the heat!) I normally serve this with steamed rice and dry fried green beans.
Serves 4
Ingredients
200g lean minced pork
4 Chinese eggplants (skinny ones)
Vegetable oil for frying
1 cup boiling water
600g silken firm tofu, drained and diced into 2 to 2.5cm pieces
Marinade
2 cloves of garlic
2 tsp grated ginger
2 tbsp cornflour
3 tbsp soy sauce
2 tsp rice wine vinegar (optional)
1 tsp vegetable oil
Garnish
2 stalks spring onion, thinly sliced
Sesame oil
Chilli flakes (optional)
Instructions
1. In a glass mixing bowl, combine pork with marinade ingredients
2. Slice eggplant into 1 to 1.5 cm pieces
3. Heat oil in a frying pan on medium-high heat and cook eggplant until translucent. Remove from heat
4. Without turning off the heat, add the pork mixture and cook through, stirring occasionally – making sure the mince does not clump together (think bolognaise)
5. Add water, tofu and eggplant and cook until the sauce thickens and tofu is heated through
6. Garnish with spring onions, drizzle with sesame oil and sprinkle with chilli flakes
Serving Suggestion
Serve with steamed rice and dry fried green beans
