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Numb Hot Tofu Recipe
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Ingredients :
Serves 4 |
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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
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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
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Method :
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In a bowl, stir together all the sauce
ingredients and set aside.
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Heat the oil in a wok until smoking hot,
then add the minced ginger and garlic, and stir fry 10 seconds.
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Add the sauce, stir a few times, then add
the water, and stir again to blend.
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When sauce bubbles to a boil, add the
tofu, mixed vegetables and mushrooms and stir fry to mix flavors.
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Cover, lower heat to medium, and simmer
for 7 to 8 minutes.
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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.
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Remove from heat, stir in the spring
onion, chili and sesame oil, and serve.
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