Pock-marked tofu

Name: Pock-marked tofu
Ingredients: 30 ml/2 tbsp peas; 5 ml/1 tsp cornflour (cornstarch); sliced spring onions (scallions), to garnish; 30 ml/2 tbsp sesame oil; 30 ml/2 tbsp chilli bean paste (dou banjiang); 200 ml/7 fl oz/scant 1 cup strong vegetable stock; 1 green (bell) pepper, finely diced; 15 ml/1 tbsp finely chopped garlic; 30 ml/2 tbsp groundnut (peanut) oil; 5 ml/1 tsp black bean sauce; 1 fresh red chilli, finely chopped; 600 g/1 lb 6 oz firm tofu, drained

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Tofu Cookbook

By Becky Johnson

Published 2017

About

Probably the best-known Sichuan export, this dish is truly entrenched in Chinese restaurants worldwide. It is quite spicy so use less chilli bean paste if you prefer a milder taste.

Ingredients

600 g/1 lb 6 oz firm tofu, drained
30

Main course
Vegan
Gluten-free

Method

Cut the tofu into 2cm/¾in cubes. Spread out the cubes 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 vegetable stoc