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.
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