- 3 Small Blocks (about 450 g) of Soft Tofu
- 3 Stalks Scallions/Green Onion, chopped (white part)
- 2 to 3 Tbsp Groundnut Oil
- 100 grams Minced Beef/Pork/Chicken
- 1 Tbsp Chopped Ginger
- 1 Tbsp Chopped Garlic
- 1 1/2 Tbsp Sichuan Chili Bean Paste/Sauce (toban djan)
- 1 Tbsp Black Fermented Black Beans, chopped
- 1/2 tsp Chili Powder
- 1 Tbsp Cooking Wine
- 1 Cup Chicken Stock
- Sea Salt to taste
- 1 Corn Starch mixed with 2 Tbsp Cold Water
- 3 Stalks Scallions/Green Onion (green part) for sprinkling
- 1/4 tsp Ground Sichuan Pepper
INGREDIENTS:
- Cut the beancurd into 1 to 1 1/2 inches cubes and leave to steep in a salted simmering water, for about 3 to 5 minutes. Remove and set aside.
- Season the wok, then add the groundnut oil and heat over a high flame until smoking. Add the minced beef/pork/chicken and stir-fry until it is crispy and a little brown, but not yet dry.
- Turn the heat down to medium, add the chopped garlic, ginger and scallions (white part) and stir fry until fragrant. Then add chili bean paste, fermented black beans, chili powder, and stir-fry for about 30 to 40 seconds, until they are fragrant and the chilies have added their color to the oil.
- Add Chinese cooking wine (Shaoxing). Pour in the stock, stir well and add the drained tofu. Mix it in gently by pushing the back of your ladle or wok scoop gently from the edges to the center of the wok - do not stir or the tofu may break up. Simmer for about 5 to 6 minutes, until the tofu has absorbed the flavors of the sauce.
- When they are just cooked, add the corn starch mixture and mix well, until the sauce has thickened enough to cling glossily to the meat and tofu. Add the scallions (green part) and gently stir in. Finally, scatter with ground Sichuan pepper and serve immediately.
Source: Seasalt With Food
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