Spicy Sichuan tofu
Silken tofu in a sauce with fermented beans, chilli and Sichuan pepper.
Active time25 min
Cooking15 min
Total30 min
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Ingredients
- 40 g spring onions
- 250 ml vegetable stock
- 30 ml water
- 15 g cornflour
- 25 g fermented black beans
- 15 ml sunflower oil
- 25 g chilli paste
- 2 tsp sichuan pepper
- 400 g silken tofu
Preparation
Gently drain the tofu and cut into 2 centimetre cubes. Wash and thinly slice the spring onions. Chop the fermented beans. Crush the pepper. Mix the cornflour with the cold water.
40 g spring onions30 ml water15 g cornflour25 g fermented black beans2 tsp sichuan pepper400 g silken tofu- knife
- bowl
Heat the oil, then fry the beans and chilli paste for one minute. Add the stock and simmer for 5 minutes.
250 ml vegetable stock15 ml sunflower oil25 g chilli paste- sauté pan
Gently add the tofu and cook for 4 minutes. Pour in the cornflour mixture and stir gently for 2 minutes. Add the pepper and spring onions.
- sauté pan
Allergens
- Celery
- Soy
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration