Tofu in a spicy sauce with sichuan peppers

 

Ingredients

 

Tofu

 

Spicy Bean Sauce, Roasted Pepper Spicy Bean Sauce (spicier)

 

Sichuan Peppers (Hua Jiao)

 

Fresh Ginger and Garlic (finely chopped)

 

Peanut Oil

 

Minced Pork (use starch, light soy sauce, Chinese cooking wine, and a little bit sugar to marinate it)

 

Cooking wine

 

Method

 

1. Heat peanut oil in a flat frying pan / wok

 

2. Put the Sichuan pepper corns, finely chopped ginger and garlic (this is to flavor the peanut oil to lay down a tone). (Min Ouyang)

 

3. Stir fry the minced pork in the oil (approx. 3 min)

 

4. Add finely chopped ginger garlic.(I moved it to step 2, slightly different than Lei’s approach – Min)

 

5. Add sichuan pepper corns (Ray likes these roasted) .(I moved it to step 2, slightly different than Lei’s approach – Min)

 

6. Add a spoon of spicy bean sauce, ½ spoon of roasted pepper spicy bean sauce. Mix Well.

 

7. Add Tofu (I usually add Tofu before sauces so that different sauces can go well with Tofu and minced pork – Min).

 

8. Add some water and a little cooking wine (If you add wine to marinate the minced pork, you don’t need to add wine here. Different approach – Min).

 

9. Wait until the water is almost gone. Some chefs like to add red spicy oil in the end. (Min)