Pock-Marked Tofu

Name: Pock-Marked Tofu
Yield: Serves 4
Cuisine: Chinese
Ingredients: 2 packets firm tofu (about 650 g/1 lb 7 oz), cut into 2 cm/¾ in cubes; 30 ml/2 tbsp groundnut/peanut oil; 30 ml/2 tbsp groundnut/peanut oil; 1 fresh red chilli, finely chopped; 15 ml/1 tbsp finely chopped garlic; 30 ml/2 tbsp sesame oil; 5 ml/1 tsp black bean sauce; 30 ml/2 tbsp chilli bean paste (dou banjiang); 30 ml/2 tbsp chilli bean paste (dou banjiang); 200 ml/7 fl oz/scant 1 cup strong meat or vegetable stock; 200 ml/7 fl oz/scant 1 cup strong meat or vegetable stock; 30 ml/2 tbsp peas, thawed if frozen; 1 green bell pepper, finely diced; 5 ml/1 tsp cornflour/cornstarch; 5 ml/1 tsp cornflour/cornstarch; sliced spring onions/scallions, to garnish; sliced spring onions/scallions, to garnish

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

Probably the best-known Sichuan export, this dish has fascinating etymology. Legend has it that it was first cooked by a woman more than 100 years ago in Chengdu. Her husband was a chef who was always experimenting with new dishes, and when she cooked it for him he liked it so much that he named it in her honour.

Ingredients

2 packets firm tofu (about 650 g/1 lb 7

Asia
China
Sichuan
Side dish
Gluten-free
Vegan

Method

Spread out the tofu on a double layer of kitchen paper to drain for 10 minutes – this makes them less prone to crumbling later.
Heat the oil in a wok over a medium-high heat. Add the garlic and chilli, and fry for 40 seconds. Add the black bean sauce, sesame oil and chilli bean paste. Stir for 1 minute, then add the stock. Bring to the boil, then add the tofu,