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  • Spicy Sichuan Tofu | Easy ! Hot ! Spicy ! Authentic ! Aromatic ! Delicious !

    Easy! Hot! Spicy! Authentic! Aromatic! Delicious!  All these words describe the best beancurd dish ever! Spicy Sichuan Tofu

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  • RECIPE

    INGREDIENTS

    450 gram silken tofu, cut into 1 1/2-inch cubes
    1/3 cup vegetable oil, preferably groundnut oil
    2 tablespoon chilli bean paste, preferably sichuanese
    3 1/2 teaspoon fermented black beans, washed and roughly chopped
    1 cup vegetable stock
    1 teaspoon granulated sugar
    1/2 tablespoon light soya sauce
    1 teaspoon salt, or to taste
    1 leek, medium, sliced thinly at a sharp angle
    2 tablespoon cornflour, mixed with 4 tablespoons water
    3/4 teaspoon sichuan peppercorns, roasted, crushed into a coarse powder

    COOKING METHOD

    1. Bring water to a boil in a large saucepan and turn the heat to low. Add 1 teaspoon of salt and stir. Carefully place the tofu cubes in the water and let simmer. You will notice that the tofu cubes will float to the top as they cook. Once all cubes are floating, remove from heat, but let them remain in the water till they are needed.
       
    2. Place a wok over high heat and add oil. Once hot, but not smoking, add chilli bean paste and stir for about 45 seconds before sliding in the fermented black beans. Stir well for 30 seconds.
       
    3. Pour in vegetable stock and cook for 1 minute. Drain silken tofu cubes and carefully slide them in, being careful not to break them. Using a wooden spoon, mix carefully by without really moving the cubes too much, but ensuring that oil / stock mixture is mixed in an edge to center movement so that dish cooks evenly. About 1 minute.
       
    4. Toss in sugar followed by light soya sauce, and stir gently. Reduce the heat to medium and let the tofu simmer, stirring occasionally, for 5 minutes. We want the flavors to permeate the tofu. Add salt and stir.
       
    5. Add sliced leek and stir carefully. Simmer for an additional 2 minutes. Add half the prepared cornflour paste and stir. The sauce will begin to thicken in about a minute. Add the remaining cornflour paste only if needed to thicken the sauce further.
       
    6. Sprinkle roasted Sichuan peppercorn powder on top and stir to mix. Remove from heat and serve.
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