This aromatic, spicy, amazing cuisine is a popular Chinese dish in Taiwan. It’s easy to cook, the seasoningsauce and powder can easy get from supermarket.
- 300 g tofu (1 box)
- 100 g ground pork (or beef, chicken)
- 1 green onion
- 1/2 tbsp garlic (minced)
- 1/2 tbsp ginger (minced)
- For braising
- 1/3 tsp Sichuan peppercorns powder
- 1/8 chinese five spices powder
- 1/8 tsp white pepper
- 1 tbsp doubanjiang (chilli bean sauce)
- 1/2 tbsp soy sauce
- 1 tbsp corn starch
- 2 tbsp water (mix with corn starch)
- 1/2 cup water
- 1 tsp sugar
- 1 tsp sesame oil
Cut tofu into 2cm cubes. Slice green onion into small pieces, separate white part and green part. Mince garlic and ginger.
Mix 1 tbsp corn starch and 2 tbsp water.
Heat 1 tbsp vegetable oil, add ground pork, stir fry for a while, then add garlic, ginger and half of 1/3 tsp Sichuan peppercorns powder, 1/8 tsp chinese five spices powder, 1 tbsp doubanjiang (chilli bean sauce), sugar, white part of green onion, stir fry for 1 minute.
Pour 1/2 cup of water in, add tofu, gently push tofu with spatula, then cook for 5 minutes over low heat.
Mix cornstarch water, swirl it into the wok, gently stir till sauce thickens. Before serving, add pinch of Sichuan peppercorns powder, pinch of white peppers, add green part of green onion, 1 tsp sesame oil. Then transfer to a serving plate or bowl.
Serve with steamed rice.
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