Ma po tofu (麻婆豆腐) with eggplant and mushrooms

(serves 4)

Adapted from The Woks of Life

So this is more of the real deal, with the chilli oil added in and of course, with pork mince. Admittedly though we still didn't buy the spicy bean paste that I think would make it more like the traditional dish, but at least this is a version that we can all eat, including my little girl who actually loves this dish. I just take some out for her before I pour in the chilli oil and she devours it, it's good to see her Chinese genes are going strong! :) I also added eggplant and oyster mushrooms because, well we love vegetables and hopefully you do too! These great flavour-absorbing vegetables bulk up the dish wonderfully and add a lovely texture to it too.

Prep time: 20 minutes
Cooking time: 40 minutes

Ingredients
1 medium eggplant
150 g king oyster mushrooms
450 - 600 g silken tofu (depending on how much you like tofu)
1 fresh chilli, seeds removed and finely chopped
1 tsp dried chilli flakes (or up to 1 Tbsp if you like)
1 1/2 tsp Sichuan pepper, ground
3 Tbsp ginger (60 g), finely chopped
3 Tbsp garlic (60 g), finely chopped
250 g pork mince
1 Tbsp bean sauce
1 Tbsp black bean garlic sauce
160 mL chicken stock or water
1 1/2 tsp cornstarch
1/4 cup water
1/4 tsp sugar
1/2 tsp sesame oil
1 green shallot, finely chopped
toasted sesame seeds, to garnish

Method
1. Peel the eggplant, dice into 1cm cubes, lightly salt and leave for 10 minutes and then pat dry.
2. Chop the mushrooms into 1cm cubes.
3. Cut the silken tofu into 1cm cubes. Prepare a medium pot of boiling water with about one litre of water and 2 tsp salt. Gently add in the tofu then turn off the heat and leave it for 10 minutes. Drain and set aside.
4. Prepare the chilli oil by heating 1/4 cup oil in a small pan on medium heat. Add the fresh chilli and the dried chilli flakes and cook on low heat for 5 minutes. Cool and set aside.

5. In a large saucepan or pot, heat 2 Tbsp oil on medium heat. Add in the eggplant and sauté for 5 minutes until starting to brown. Add in the mushrooms and cook for another 5 minutes until soft. Remove and set aside.

6. Add in 1 Tbsp oil then add in the Sichuan pepper and stir for 30 seconds. Add in the ginger, fry for one minute then add in the garlic and fry for another minute. Add in the pork mince, break up the meat and fry until it is cooked through.
7. Add in the bean paste, black bean garlic paste and the chicken stock or water. Simmer for a couple of minutes, add in the eggplant and mushrooms. 

8. Prepare the cornstarch slurry by putting the cornstarch and 1/4 cup water together in a separate bowl. Stir until dissolved then add into the saucepan. Continue cooking for five minutes until the sauce starts to thicken.
NB. If serving to toddler, remove some mince and sauce here before adding the chilli oil!
9. Finally, add the chilli oil and the tofu into the pot. Gently toss the tofu through the sauce and cook for another few minutes. Add a touch of sugar and sesame oil just at the end and sprinkle with the chopped shallots and stir through.

Thickened sauce (left), addition of tofu, shallots 

10. Garnish with sesame seeds and serve warm with brown rice, garlic fried Chinese greens or steamed vegetables.

Little toddler food blogger in the making; "Mummy I want to put my eggplant and lemon in the photo!"