This delicious Sichuanese dish hits
all the buttons: chewy tofu, crunchy
peppers and a rich sauce with ginger, garlic, chilli, slightly sweet, savoury,
spicy.
Serves 2 as a main, 4 as a side
1 tbsp oil
1 ½ tsp ginger, grated
4 spring onions (scallions)
2 – 4 cloves garlic (depending on how much you like garlic)
2 tbsp chilli bean sauce
1 bell pepper – any colour, sliced into triangles to match the tofu
Cornstarch mixture – mix in a small bowl:
1 tsp sugar
1 tsp cornflour
½ cup water
1 tsp soya sauce
1 tbsp dry sherry
Deep fry tofu until golden, drain on
kitchen paper. Alternatively, pan fry tofu until golden and crispy.
Heat 1 tbsp oil in wok on high heat. Fry ginger, spring onions, garlic for
30 seconds - 1 minute, until fragrant. Add the chilli bean sauce and fry for 30
seconds. Add the tofu and bell peppers, toss in the pan until tofu is coated
and red. Make a space in the centre of the pan, then add corn starch mixture
and allow to thicken and bubble. Toss the ingredients so all are well coated in
sauce and cook for 3 – 4 minutes.
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