Using Herbs and Spices

Vietnamese Recipes & Cuisines (Vegetables)

Numb Hot Tofu Recipe

Ingredients : Serves 4

2 tablespoons

3 slices

2 cloves

125 ml

3 1/2 cakes

160 g

6

2 teaspoons

1 teaspoon

1 teaspoon

1

1

1 teaspoon

 

Sauce

3 teaspoons

1/2 teaspoon

1 teaspoon

2 teaspoons

Oil

Ginger, minced

Garlic, minced

Water

Firm tofu (about 400 g), cubed

Frozen mixed vegetables (peas, corns, carrots)

Shiitake mushrooms, chopped

Ground Sichuan pepper

Ground black pepper

Cornflour, mixed with 1 tablespoon water

Spring onion (scallion), minced

Fresh red chili, finely sliced

Sesame oil

 

 

Sweet hoisin sauce

Sugar

Soy sauce

Wine

Method :
  • In a bowl, stir together all the sauce ingredients and set aside.

  • Heat the oil in a wok until smoking hot, then add the minced ginger and garlic, and stir fry 10 seconds.

  • Add the sauce, stir a few times, then add the water, and stir again to blend.

  • When sauce bubbles to a boil, add the tofu, mixed vegetables and mushrooms and stir fry to mix flavors.

  • Cover, lower heat to medium, and simmer for 7 to 8 minutes.

  • Add the Sichuan and black peppers, stir to blend, cover, then let simmer 1 more minute before adding the cornflour mixture. Stir until gravy thickens then bring to the boil again.

  • Remove from heat, stir in the spring onion, chili and sesame oil, and serve.

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