Recipe
Ingredients
– 500g tofu (not the firm type)
– 250g pork mince
– 4 tbsp grapeseed oil (peanut or canola will work also)
– 2 tbsp chilli oil (with crispy bits)
– 1 tbsp Sichuan peppercorns
– 2 tbsp doubanjiang
– 4 garlic cloves, finely chopped
– 1 thumb size piece ginger grated
– 2 shallots finely diced
– 250ml chicken stock
– 1 tbsp soy sauce
– 1 tsp dark soy sauce
– 1 tsp sugar
– 1 tsp black vinegar
– 2 tsp cornflour
– 2 spring onions, sliced
Method
1. Fill your wok with 5cm of water and season with salt
2. Cut the tofu into 2cm cubes
3. Once the wok water is simmering, blanch your tofu for 4 minutes on low heat, then remove and set aside.
4. With a clean wok, add the grapeseed oil and pork mince. Cook for 4 minutes or until the pork is starting to take on some colour.
5. Add the ginger, garlic and shallots and sauté for 3-4 minutes.
6. Make a well in the center of the pork and toast the sichuan peppercorns
7. Now, add the chicken stock, both soy sauces, doubanjiang, chilli oil, vinegar and sugar and stir.
8. Mix the cornflour with a dash of cold water and while the sauce is on the heat, stir this in and cook for 3 minutes.
9. Add the tofu into the sauce and cook for 4 minutes, carefully stirring so the tofu doesn’t break apart.
10. Slice the spring onions and add ¾ to the tofu and stir through.
11. Serve with the last ¼ of the spring onions on top with rice on the side. Enjoy!
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