I’ve been making a version of this deliciously addictive dish for years but have recently switched to Ben O’Donoghue’s recipe. It’s so close to what you get in Chinatown and is seriously good. It’s spicy so get ready for a decent hit of chilli.
250g silken tofu
250g pork mince
2 tbs rice bran oil
2 garlic cloves, finely chopped
1 tbs ginger, finely chopped
2 spring onions, chopped + 1 extra for garnish
1 tbs chilli bean paste (toban jiang) available from Asian grocers
2 tbs soy sauce
1.5 tbs Shao Xing rice wine (you can substitute with dry sherry if you wish)
1 tbs cornflour
250ml chicken stock
1 red chilli chopped
few drops of sesame oil
Heat 1 tbs of the rice bran oil in a wok and stir fry the pork until cooked and golden. Crush the mince with a spatula to break it up. Add the spring onion, ginger and garlic and stir fry again for another 2 minutes.
Add the chilli bean paste and stir. Now add the dark soy and rice wine and cook for another 2 minutes.
Whisk the cornflour into the chicken stock until combined and add to the mince mixture to thicken. Cook out for another 2 minutes or so. If the mixture is too thick thin it out with a little water.
Dice the tofu and add to the mince mixture and gently stir.
Serve up and top with additional chilli, sliced spring onion and a few drops of sesame oil. Serve with steamed rice if you like, but I love it just on its own.