Tofu and pork mince are spiced up with Chinese chilli paste and fresh wild garlic leaves. If garlic leaves aren't in season you can use chives.
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50g pork mince
1 teaspoon cornflour, divided
1 teaspoon water
100ml vegetable oil
500g firm tofu, sliced into 1.5cm squares
2 wild garlic leaves, stalks and leaves separated, thinly sliced
3 tablespoons chilli paste
2 teaspoons soy sauce
1/2 teaspoon salt
Method Prep:15min › Cook:5min › Ready in:20min
Mix the pork mince with 1/2 teaspoon cornflour and 1 teaspoon water in a bowl; set aside.
Heat oil in a wok or deep frying pan; arrange tofu slices in the oil so they fry evenly on one side until golden. Turn tofu pieces over and continue to fry until golden on both sides. Remove tofu with a slotted spoon onto a plate lined with kitchen roll, reserving 2 tablespoons of the oil in the wok.
Add pork mince to wok and fry for 2 minutes until browned. Add the chilli paste, soy sauce and salt; fry until fragrant. Stir in sliced white garlic stocks and tofu.
Mix the remaining 1/2 teaspoon cornflour with 1 tablespoon water; stir into wok. Add sliced green parts of garlic leaves; toss and simmer for 2 minutes before serving.