- Tofu450 Gram(s)
- Soy Paste1 Tablespoon(s)fermented
- Black Beans1 Tablespoon(s)fermented
- Pork50 Gram(s)
- Potato Strach1 Teaspoon(s)
- Water250 Milliliter(s)
- Ginger5 Gram(s)
- Red Pepper1 Teaspoon(s)Powder
- Sichuan Pepper1 Tablespoon(s)powder
- Sunflower1 Pouch(s)
- Soy Sauce1 Teaspoon(s)
- Sugar1 Pinch
Szechuan Tofu is one of the top 10 most popular recipes. The Chinese name given to this dish is doufu for tofu and ma po meaning “lady with a face marked by smallpox”. The story is that this woman, then the owner of a tofu store, is at the origin of this dish.
Prepare pork and tofu
First of all, bring a large pot of salted water to a boil then detail the tofu in cubes then immerse them in water for 1 min. Drain.
Chop the pork and mix it with the soy sauce. Chop the piece of ginger, the soy paste then the fermented black beans.
Cooking Szechuan tofu
Pour the sunflower oil into a frying pan and heat it over medium heat. Brown the ground pork for 1 min and add the fermented soy paste.
Mix and add the previously chopped fermented black beans, ginger and chilli. Stir again and cook for about 2 minutes.
You can try Duck Breast recipe.
At the end of this time, increase the heat then add 25 cl of hot water and bring to a boil. Reduce the heat from the first few bouillons and add the pieces of tofu then cover and let simmer for about 3 minutes.
Meanwhile, mix the potato starch with a little water (about 1 tablespoon) and pour into the pan. Increase the heat slightly then add the sugar. Add Sichuan pepper and serve tofu immediately.
Choose a firm tofu for this recipe that will be more suitable for cooking than silky tofu for example.
Chili-fermented soy paste (dou ban jiang) and fermented black beans (dou chi) are easily found in Asian grocery stores. For these, buy them in jars marinated in oil.
You can replace pork with beef or shrimp, or simply exclude meat for a vegetarian version.