Hunan-Style Braised Tofu and Minced Pork with Chilli
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Ingredients
- 350 g firm tofu, cubed
- 200 g pork mince
- 3 dried red chilli
- 3 garlic cloves
- 1 tsp fresh ginger, grated
- 1 tbsp light soy sauce
- 150 ml chicken stock
- 2 spring onions, finely sliced
- 2 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 299 kcal
- Protein
- 23.5 g
- Carbohydrate
- 2.1 g
- of which sugars
- 0.9 g
- Fat
- 21.4 g
- of which saturates
- 4.9 g
- Fibre
- 1.4 g
- Salt
- 1.02 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat half the groundnut oil in a wok and fry the tofu cubes for 3 minutes, turning, until lightly golden, then lift out.
- 2
Add the remaining oil and stir-fry the pork mince for 4 minutes, breaking it up, until no pink remains.
- 3
Add the dried red chilli, garlic and fresh ginger and stir-fry for 1 minute until fragrant.
- 4
Pour in the chicken stock and light soy sauce and bring to a simmer.
- 5
Return the tofu to the wok and simmer for 4 minutes, until the sauce has reduced and coats everything.
- 6
Scatter with the spring onions and serve with steamed rice.
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