Product to use
Black Bean Chilli Paste
1/2 cup cooking oil, divide into 2 parts
4 - 6 dried red chillies, roughly chopped
1 tbsp coursely ground black peppercorns (can use Sichuan peppercorns)
1 head garlic, minced
2 inches ginger, finely minced
500g mince pork
2 tsp RoniB's Kitchen Extra Hot Black Bean Chilli paste (add more if desired)
200ml chicken stock
1 aubergine, cut in cubes
300g tofu, cut in cubes
1.5 tsp cornstarch
1/4 tsp sesame oil
1/4 tsp sugar (optional)
spring onions, sliced thinly
Heat half the oil in a pan and toast the dried chillies. About 5 minutes. Set aside.
In the same pan add the remaining oil, add the ginger, garlic and ground peppercorns. Increase heat and add the mince pork. Continuosly mix to break up the pork.
Add the black bean chilli paste and mix well. Add the chicken stock and stir. Simmer.
Add the aubergine cubes. Stir.
While your pork is simmering, prepare your tofu and mix 1/2 cup water to the cornstarch until combined.
Add cornstarch mixture to the pan until sauce starts to thicken.
Add the toasted dried chillies. Stir.
Add the tofu. Stir gently and cook for another 3-5 minutes.
Add the sesame oil, sugar (if using) and spring onions.
A spicy and delicious dish that is perfect for cold days and nights. Really easy recipe to do at home but packed with loads of flavour.
Our Version of Mapo Tofu