Recipe adapted from Fuchsia Dunlop
Ingredients:
1 block tofu (approximately 500g in total), cubed - I used egg tofu which is what I prefer although traditionally white tofu is used, choose according to what you prefer
3 stalks green onions, sliced (save the green parts for garnish)
2 cloves garlic, minced roughly
2 tbsp cooking oil
1/2 pound minced chicken, pork or beef
2 tsps ground toasted Sichuan peppercorns
1 cup chicken stock
1 tsp sugar or to taste
1 tbsp light soy sauce or to taste
3 tbsps daobanjiang (chilli bean paste)
2 tbsps potato flour mixed with 3 tbsps water (use corn starch if not available, potato starch makes the dish glossier)
.Method:
Bring a wok of lightly salted water to a boil. Gently place the cubed tofu into the water and turn heat down to medium and allow to simmer for about 2 minutes. Remove tofu and drain. Set aside.
Heat your wok until almost smoking. Add 2 tbsps cooking oil. Turn heat to medium-low and quickly add in the garlic and green onion slices. Stir around to avoid burning and add in the minced chicken or the meat of your choice. Turn heat up and stir around till lightly browned.
Add in the daobanjiang and black beans and stir chicken well to mix. Stir-fry for about 30 seconds on high heat. This gives the dish the essential 'wok hei' or wok's breath.
Ingredients:
1 block tofu (approximately 500g in total), cubed - I used egg tofu which is what I prefer although traditionally white tofu is used, choose according to what you prefer
3 stalks green onions, sliced (save the green parts for garnish)
2 cloves garlic, minced roughly
2 tbsp cooking oil
1/2 pound minced chicken, pork or beef
2 tsps ground toasted Sichuan peppercorns
1 cup chicken stock
1 tsp sugar or to taste
1 tbsp light soy sauce or to taste
3 tbsps daobanjiang (chilli bean paste)
2 tbsps potato flour mixed with 3 tbsps water (use corn starch if not available, potato starch makes the dish glossier)
.Method:
Bring a wok of lightly salted water to a boil. Gently place the cubed tofu into the water and turn heat down to medium and allow to simmer for about 2 minutes. Remove tofu and drain. Set aside.
Heat your wok until almost smoking. Add 2 tbsps cooking oil. Turn heat to medium-low and quickly add in the garlic and green onion slices. Stir around to avoid burning and add in the minced chicken or the meat of your choice. Turn heat up and stir around till lightly browned.
Add in the daobanjiang and black beans and stir chicken well to mix. Stir-fry for about 30 seconds on high heat. This gives the dish the essential 'wok hei' or wok's breath.
Add in the drained tofu gently to avoid breaking and pour in the chicken stock. Mix the tofu gently with the chicken by using a very light hand. Do a taste test and add sugar and light soy sauce. Do another taste test and add more if desired. Turn heat to medium-low and allow to simmer for about 8 minutes.
While the tofu is simmering, prepare the potato starch mixture. Add in the starch tablespoon by tablespoon, while mixing well. Once you see the sauce thickening and the tofu appearing glossier, turn off heat and dish out. Garnish with some green onions and add another sprinkling of ground Sichuan pepper if desired. Serve hot.
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