Hot and Spicy Sichuan Tofu

Name: Hot and Spicy Sichuan Tofu
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves 4
Cuisine: Chinese
Ingredients: 2 red finger-length chilies, deseeded and minced; 2 cakes soft tofu (10 oz/300 g each), drained; 6 slices fresh ginger, minced; 6 cloves garlic, minced; 1 cup (5 oz/150 g) lean ground pork or chicken; 1 cup (5 oz/150 g) lean ground pork or chicken; 3 to 4 green onions (scallions), chopped; 1 teaspoon red chili oil or chili paste; 1 teaspoon Sichuan Pepper-Salt Powder (see note); 3 to 4 green onions (scallions), chopped; 1 tablespoon black bean paste (tau cheo); 3 tablespoons oil; 1 teaspoon red chili oil or chili paste; 1 tablespoon black bean paste (tau cheo); 1 cup (250 ml) water or chicken stock; 1 cup (250 ml) water or chicken stock; 1 teaspoon sesame oil; ½ teaspoon ground Sichuan pepper; 1 teaspoon soy sauce; 1 tablespoon rice wine; 1 teaspoon cornstarch; ½ teaspoon sugar; 1 tablespoon soy sauce; 1 tablespoon sugar; 1 teaspoon salt

Preparation info

Serves
4

Difficulty
Easy
Ready in
20 min

Appears in

Wok Cooking Made Easy

By Nongkran Daks

Published 2007

About

This dish is said to have been the speciality made by an old woman in a night market in Sichuan. Her dish was so renowned that people would travel from all over the province just to taste it. An equally tasty vegetarian version of this traditional recipe may be prepared with finely chopped black Chinese mushrooms.

Ingredients

1 cup (5 oz/150 g) lean ground pork or chicken
2

Asia
China
Sichuan
Main course
Spicy

Method

Combine the ground meat and the Marinade ingredients in a bowl and set aside. Combine the Sauce ingredients and set aside. Cube the tofu, and finely chop the chilies, garlic, and ginger.
Heat the oil in a wok over high heat and add the chilies, garlic, and ginger, then stir-fry for 1 minute. Add the ground meat and continue to stir-fry for 1 more minute. Add th