Unauthentic Mapo Tofu

• 500 g pork and beef mince
• 300 g silken tofu, cut into small cubes
• 1 onion, diced
• 1 tbsp minced ginger
• 1 tbsp minced garlic
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tsp brown sugar
• 2 cups chicken stock, I mix mine from stock powder
• 1 tbsp cornstarch, add more if you want it thicker
• 1 tbsp oil, for frying
• sesame oil, for drizzling
• cooked rice, to serve

Method

1. 1

   Heat the oil in a large pan and fry the minced ginger and garlic until fragrant. Add the mince and break it up into small chunks, cooking until it's around 70% done.

2. 2

   Add the oyster sauce, soy sauce, and brown sugar. Keep cooking until the liquid reduces slightly and the mince starts to caramelise.

   Tip · Let it catch a little on the base of the pan — those browned bits are where the depth comes from.
3. 3

   Add the diced onion to the pan and sauté for around 2 minutes, until it softens and picks up the colour from the mince.

4. 4

   Whisk the cornstarch into the chicken stock, then pour it into the pan. Simmer on low until it thickens into a glossy, gravy-like sauce.

   Tip · If it's still thin after a few minutes, mix another teaspoon of cornstarch with a splash of cold water and stir that through.
5. 5

   Cut the silken tofu into small cubes and add them to the pan along with a drizzle of sesame oil. Fold through very gently so the tofu stays in pieces rather than breaking apart. Serve over steamed rice.

   Tip · Use a spatula and a folding motion rather than stirring — silken tofu falls apart the moment you get rough with it.