This is very similar to Mapo tofu but with a Cantonese flavour and there is no chilli bean sauce for this recipe. I think it is as nice as Mapo. Don't use black bean sauce in a jar for this recipe, it's not right.
about 400g of chinese tofu, cut into small squares
100g of minced pork*
1 tbsp of fermented black beans (more if you like it a bit salty), roughly chopped
1 large red chilli, chopped
1 small piece of ginger, chopped about 1 tbsp
2 cloves of garlic, chopped
3 tbsp of cooking oil
about 2 tsp of light soy
about 2 tbsp of shaoshing cooking wine
1/2 cup of unsalted chicken or pork stock, if not use water
1/2 to 1 tsp of sugar to taste
1 - 2 tbsp of oyster sauce, to taste
pinch of ground pepper
1 rounded tbsp of cornflour, mix with a little water
2 -3 tsp of toasted sesame oil
2 - 3 stalks of spring onion chopped
- Heat the oil till very hot, add garlic, mince and dash of soy sauce stir till the meat is browned and very dry i.e. no more liquid remaining in the pan.
- Add ginger, chilli and black beans and stir fry till fragrant. Add a splosh of cooking wine stir then add in stock or water, sugar and oyster sauce to taste.
- Bring the liquid to boil then add in the tofu pieces. Simmer for few minutes then add in the slackened cornflour to thicken.
- Heat off and add in pinch of ground pepper, spring onion and sesame oil.
For vegetarian use chopped shitake or normal mushroom, can also add some chopped bamboo or finely chopped carrots.