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


2 teaspoons

1 teaspoon

1 teaspoon



1 teaspoon



3 teaspoons

1/2 teaspoon

1 teaspoon

2 teaspoons


Ginger, minced

Garlic, minced


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


Soy sauce


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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