This dish is all kinds of umami - all in one glorious bowl!
250g silken tofu
250g pork mince
2 tbsp peanut oil
2 garlic cloves, finely chopped
1 tbsp ginger, finely chopped
2 spring onions, chopped + 1 extra for garnish
1 tbsp chilli bean paste (from Asian grocers)
2 tbsp soy sauce
1.5 tbsp Shao Xing rice wine
1 tbsp cornflour
250ml chicken stock
1.5 tsp sesame oil
1 small red chilli chopped
Heat 1 tbsp peanut 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 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 steamed rice if you like, but I love it just on its own.