A recipe by Yuyuan 🌶️

"A classic Sichuan dish based on traditional recipes passed down in Chinese home cooking and restaurants. It represents the bold and exciting flavours of Sichuan cuisine. For me, it is both familiar and comforting, and also a perfect example of how simple ingredients can create deep flavours.

I would eat it as a regular home-cooked meal, especially on busy weekdays, since it is quick to prepare and pairs well with rice." Yuyuan, Treasurer of the Chinese Students and Scholars Association in Bath 25/26. 

Serves 2

Ingredients

• 1 box soft tofu (300-400g), cut into cubes
• 1 tbsp Pixian doubanjiang (fermented chilli bean paste) 
• 1 tsp chilli powder
• 1 tsp ground Sichuan peppercorns (adjust to taste) 
• 2-3 garlic cloves, minced
• A small amount of fresh ginger, minced
• 1 spring onion, finely chopped
• 1 tsp light soy sauce
• 1 tsp cooking wine
• A small pinch of sugar
• Salt, to taste
• Water, as needed
• Cornstarch slurry, as needed
• Cooking oil, as needed

Method

1. Cut the tofu into 2cm cubes. Bring a pot of water to a boil, add a small amount of salt, and blanch the tofu for 1-2 minutes. 
2. Heat a wok or pan over medium heat with oil. Add the minced ginger and garlic, stir-fry until fragrant. 
3. Add the Pixian doubanjiang and cook over low heat until the oil turns red. Add the chilli powder and stir quickly. 
4. Add water and bring to the boil. Gently add the tofu cubes, pushing them lightly to avoid breaking. Season with light soy sauce, cooking wine and a pinch of sugar. 
5. Simmer over medium-low heat for 5-8 minutes to allow the tofu to absorb the flavours. 
6. Add the cornstarch slurry in two batches to thicken the sauce and coat the tofu evenly. Sprinkle in the ground Sichuan peppercorns. 
7. Turn off the heat and garnish with chopped spring onions before serving. 

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