Skip to main content
Mains

Tofu, Eggplant and Pork Mince Stir-Fry

Page Contents: Recipe | Serving Suggestions

Jump to Recipe

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.
Print Recipe Pin Recipe
Course Main Course
Servings 4 serves

Ingredients
  

  • 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
Marinade
  • 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
Garnish
  • 2 stalks spring onion thinly sliced
  • Sesame oil
  • Chilli flakes optional

Instructions
 

  • 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

You may also like…

Filter

Pulled Pork

Cottage Pie

Chicken Enchiladas

Serving Suggestions

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

 

[Last updated: May 6, 2013]

Tags:

Leave a Reply

Recipe Rating