Prep time: 10 mins
Cook time: 15 mins
Yield: 2 to 3 serves
Ingredients:
- 250 gm diced tofu (semi-firm), about 1 1/2 cm in size
- 135 gm pork mince
- 1 tsp minced ginger
- 1 tsp minced garlic
- 8 to 12 Szechuan peppercorns, freshly ground to powder
- 1 Tbsp chili bean sauce
- 1 tsp chili sauce
- 1/2 tsp chili powder, optional
- 1 tsp light soy sauce
- 1/2 tsp sugar
- 1 Tbsp Shao Xing wine
- 3/4 cup chicken broth (or water)
- Spring onion, diced for garnish
- 1 tsp light soy sauce
- 1/2 tsp cornflour / corn starch
- 1/2 tsp sugar
- 2 tsp water
- white pepper, to taste
- 2 Tbsp cornflour
- 3 Tbsp water
- Mix pork mince with marinade well and leave for 20 minutes.
- Fill a saucepan half full of cold water. Add 1 teaspoon of salt. Carefully, lower diced tofu and should be covered by cold water. Cook over medium-low heat. When it boils, turn off the heat and let tofu stay in hot water in order to absorb more salt and keep warm.
- Heat 2 tablespoons of oil in a wok over medium heat. Add pork and stir fry until lightly brown. Add minced garlic and minced ginger in the middle of wok and saute until aromatic. Sprinkle wine, add chili bean Sauce, chili sauce and combine well. When you smell the chili aroma, pour in chicken broth (or water) and bring it to a boil. Season with light soy sauce and sugar. Drain tofu with a big slotted spoon and carefully add into the chili sauce. Reduce heat to low and simmer for 5 minutes. The texture of tofu will be kept as smooth as silk if they are cooked on low heat. Occasionally, push the tofu and mixture around because you want to keep the tofu in good shape and mix all ingredients well. Try not to break the tofu anyway.
- Add 1/3 of the thickening into the tofu and sauce. When it boils again, add the other 1/3. Carefully combine well. When it boils again, add the last 1/3 of thickening and cook to your preferred consistency. Sprinkle Szechuan pepper powder. Stir well. Dish up, garnish with spring onion.
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