Follow these steps for perfect results
Tofu
cubed
Vegetable Oil
Ground Pork
Stock
Cornstarch
mixed with water
Chili Bean Sauce
Ginger
minced
Soy Sauce
Chinese Wine
Sesame Oil
Black Pepper
ground
Spring Onion
minced
Cut tofu into 3/4 inch cubes.
Cook tofu cubes in boiling water for 2-3 minutes to firm them up.
Heat vegetable oil in a wok over medium-high heat.
Add ground pork, chili bean sauce (Toban Djan/Doubanjiang - implied from 'chili nam yuey'), and minced ginger to the wok.
Stir-fry until the pork is cooked through and fragrant.
Pour in stock, then gently add the cooked tofu cubes, soy sauce, and Chinese wine (Shaoxing wine).
Bring the mixture to a simmer, then reduce the heat to low and let it simmer for 10-15 minutes, or until the sauce has thickened slightly and most of the liquid has evaporated.
Stir cornstarch paste into the sauce to thicken further, then remove from heat.
Drizzle sesame oil over the dish.
Sprinkle with ground black pepper and minced spring onion.
Serve hot and enjoy!
Expert advice for the best results
Adjust the amount of chili bean sauce to control the spiciness.
For a vegetarian version, use mushroom broth instead of stock and add shiitake mushrooms for extra umami.
Blanching the tofu before cooking helps to prevent it from breaking apart.
Everything you need to know before you start
10 minutes
Can be made 1-2 days in advance.
Serve in a bowl, garnished with fresh spring onions.
Serve with steamed rice.
Serve with a side of stir-fried greens.
The sweetness balances the spice.
Clean and crisp to refresh the palate.
Discover the story behind this recipe
A staple dish of Sichuan cuisine known for its bold flavors.
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