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Tofu, Eggplant and Pork Mince Stir-Fry

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Stir-fry is a quick and easy way to get a balanced meal on the table.  Don’t let the long list of ingredients scare you – most are condiments that you can stock in your fridge and pantry and use for any number of Asian dishes.  

This recipe is a combination of two favourites of mine – ma po tofu and braised eggplant.  Ma po tofu is a Chinese dish made with tofu and some sort of mince (beef or pork).  It comes together in a yummy sauce that goes perfectly with steamed rice.  This dish is from the Sichuan province which means it’s typically tongue-numbingly spicy.  Braised eggplant is a similar style dish with pork mince that can also be spicy and uses many of the same flavourings. 

Since I like to include lots of vegetables in my meals and chilli is not very family friendly, I created this recipe that combines dishes together.  If you like a little spice, you can also add some chilli flakes as a garnish.  I normally serve this dish with steamed rice and dry fried green beans.

Tofu, Eggplant and Pork Mince Stir-Fry

This recipe combines two Chinese favourites - mapo tofu and braised eggplant. It's kind of like a stew, even though it's cooked like a stir-fry. This dish goes well with steamed rice and is made family friendly by removing the chilli.
Course Main Course
Servings 4 serves


  • 200 g lean minced pork
  • 4 Chinese eggplants skinny ones
  • Vegetable oil for frying
  • 1 cup boiling water
  • 600 g silken firm tofu drained and diced into 2 to 2.5cm pieces
  • 2 cloves of garlic
  • 2 tsp grated ginger
  • 2 tbsp cornflour
  • 3 tbsp soy sauce
  • 2 tsp rice wine vinegar or apple cider vinegar
  • 1 tsp vegetable oil
  • 2 stalks spring onion thinly sliced
  • Sesame oil
  • Chilli flakes optional


  • In a glass mixing bowl, combine pork with marinade ingredients - set aside to marinate
  • Slice eggplant into 1 to 1.5 cm pieces
  • Heat oil in a frying pan on medium-high heat and cook eggplant until translucent. Remove from heat
  • Without turning off the heat, add the pork mixture and cook through, stirring occasionally – making sure the mince does not clump together (think bolognaise)
  • Add water (1 cup), tofu and eggplant and cook until the sauce thickens and tofu is heated through
  • Garnish with spring onions, drizzle with sesame oil and sprinkle with chilli flakes
Keyword Eggplant, Pork, stirfry, Tofu

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Serving Suggestions

1. Serve with steamed rice and dry fried green beans.


[Last updated: May 6, 2013]

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