Follow these steps for perfect results
red chile flakes
soaked
hot water
soybean oil
Sichuan peppercorns
garlic
sliced thin
ground pork
doubanjiang
soft tofu
drained and cubed
water
green onions
sliced
Soak red pepper flakes in hot water to soften.
Heat wok over medium-high heat; add oil.
Toss peppercorns briefly until aromatic.
Add garlic; stir until aromatic (10-15 seconds).
Add ground pork; sauté until browned and crumbly (about 2 minutes).
Mix doubanjiang and softened red chile flakes into the pork mixture.
Simmer for about 1 minute.
Add tofu and water; gently stir to coat.
Bring to a boil.
Reduce heat to medium-low; simmer until flavors meld (3-4 minutes).
Remove from heat and toss in green onions.
Expert advice for the best results
Adjust the amount of red chile flakes to your spice preference.
For a vegetarian version, use mushroom broth and omit the pork.
Everything you need to know before you start
10 minutes
Can be made ahead of time and reheated.
Serve hot in a bowl, garnished with extra green onions.
Serve with steamed rice.
To balance the spice
Discover the story behind this recipe
A staple dish in Sichuan cuisine, known for its spicy and savory flavors.
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