This spicy Sichuanese dish is a classic, traditionally served with other Sichuanese classics such as spicy eggplant and kung pao chicken.
Total time: 10 minutes
- 3 tablespoons olive oil
- 4 fine slices peeled ginger
- 1 large clove garlic (finely chopped)
- 1 teaspoon chili sauce
- 2 tablespoons hot broad bean pasteÂ¹
- 5-10 kernels Sichuan peppercorn
- 300 grams soft tofu cubed (Â½-inch cubes)
- 1 sprig scallion (finely chopped)
- Heat wok on high temperature. When wok is moderately hot add olive oil and wait until oil is hot. Usually, we like to test the temperature by putting the tip of a pair of wooden chop sticks into the oil. You’ll see the chop sticks sizzle if the oil is hot enough.
- Add the garlic, ginger, chili sauce, broad bean paste and Sichuan peppercorn, while stirring. The key to bringing the flavor out in this dish is to cook all the spices in oil under high temperature, but also to add the tofu quickly to prevent spices from burning.
- Immediately following, stir in tofu gently, being careful not to break the soft tofu apart. Stir until tofu is well coated.
- Add a dash of salt and sugar continuing to stir until evenly mixed. Cook for 3 minutes until tofu is hot.
- Garnish with scallion sprinkled on top. Serve with rice.
- Find hot broad bean paste at your local Asian market. The Chinese name for this paste is “dou ban jiang.”
- For a less spicy version of this dish, reduce chili sauce and Sichuan peppercorn by half.
- As an alternative to using chili sauce you can use 2 tablespoons of chili flakes.