Mapo Szechuan-style pork and tofu
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Time to make:
$4.30 per serve
(at time of publication)
Full ingredients list:
- cooking oil spray
- 400g lean pork mince
- 1 large green capsicum, cut into thin strips
- 3 cups snow peas, trimmed
- 3 tablespoons Chilli, ginger and garlic paste
- 200g firm tofu, cubed
- 2 tablespoons oyster sauce
- 3 cups steamed brown rice, to serve
- 3 spring onions, thinly sliced
Nutritional information (per serve)
Instructions and steps:
Step 1 Spray a large, non-stick frying pan lightly with oil and place over high heat. Add pork mince and cook, breaking up with a wooden spoon, for 4–5 minutes or until just cooked through. Remove pork from pan and transfer to a large bowl then set aside.
Step 2 In the same pan, fry capsicum and snow peas for one minute. Stir through Chilli, ginger and garlic paste. Add tofu and oyster sauce, then stir briefly before adding pork mince back to pan. Carefully stir mince into tofu mixture, trying not to break up the tofu too much.
Step 3 Divide rice between bowls, top with pork and tofu mixture and garnish with spring onions.
About this recipe
First published: April 2013