Freddie's Mapo tofu

Jason Burgess

Ingredients

1 block	Tofu, soft, cut into medium-sized cubes (Main)
200 g	Pork mince
6	Shiitake mushrooms, dried
2 cloves	Garlic, chopped
1 piece	Ginger, thumbsize, minced
2 Tbsp	Chilli bean sauce
1 Tbsp	Soy sauce
2 Tbsp	Oyster sauce
2 Tbsp	Shaoxing rice wine
1 Tbsp	Sesame oil
2 Tbsp	Sugar
1 to garnish	Spring onion
1 to garnish	Coriander
2 Tbsp	Vegetable oil
1 Tbsp	Corn starch, slurry, mixed with 1 tbsp cold water

Directions

1. Rehydrate dried shitake mushrooms in a cup of boiling water.
2. After 20 minutes, squeeze the mushrooms dry and slice thinly. Reserve the water.
3. Heat 2 tbsp oil in a pan. When hot, add in the pork mince and allow to brown on one side first before flipping.
4. Once browned, break up into bite-sized pieces.
5. Add garlic and ginger and saute for a further minute.
6. Add in half cup of Shao Xing wine and mix. Stir fry for a further minute.
7. Add sliced shitake mushrooms and mushroom water then add in chilli bean sauce, oyster sauce, soy sauce and sugar.