The prompt for today’s post is Vindaloo or Korma? Well, I’m from Birmingham the home of the Balti! If we have Indian curry it’s usually home made by Graham with his madras curry powder mix. Or it’s the Chinese restaurant we get our take away’s from. If I eat out I love to go to a Japanese restaurant and have my favourite Chicken Katsu Curry, but if we are making a curry at home then my favourite has to be Mapo Tofu Curry.
Mapo Tofu Curry
What is Mapo Tofu Curry? Well, it’s a Chinese dish that is very popular in Japan. It’s made from pork mince and tofu and is very spicy, but very tasty.
If you want to try something new here is the recipe. The photo isn’t mine though (Despite having the dish for dinner many times, I’ve not actually ever taken a photo of it!)
- 500g minced pork
- 350g firm tofu
- 250 ml of chicken stock
- 1 tbs Red Miso paste
- 1 tbs Oyster Sauce
- 1 tsp of harissa paste
- 1 tsp dark soy sauce
- 1 tsp sesame oil
- 1 tsp cornflour
- 1 inch of fresh ginger, chopped
- 2 garlic cloves, finely chopped
- 3 spring onions, chopped
- boiled rice to serve
Prepare the sauce by mixing the cornflour soy sauce, harissa paste, oyster sauce, miso paste, chicken stock in a bowl.
Prepare the tofu by slicing into 1 inch squares
put the sesame oil in the pan and gently fry the garlic and ginger for about 1 minute then add the mince, stirring until brown.
Add the sauce and mix well, bringing to the boil.
Turn down the heat and add the tofu, stirring gently to coat without breaking it up.
Serve with boiled rice and sprinkle with the spring onion pieces.
So if you ever fancy something a little different then why not give this a go. It really is easy to make and takes about 1/2 hour including preparation. I buy all the ingredients from Sainsbury’s and they are slightly different from the original recipe because we adapted it ourselves.