The great classic of Sichuan cuisine: silken tofu simmered in a spicy red beef sauce, flavored with Sichuan pepper. A vibrant, umami, and deliciously numbing dish.
Ingredients
- 500 g Firm silken tofu
- 150 g Lean ground beef
- 2 tbsp Doubanjiang (Pixian chili bean paste)
- 1 tsp Sichuan peppercorns
- 1 tsp Sichuan pepper
- 3 cloves Garlic
- 1 piece Fresh ginger
- 3 pieces Scallion
- 1 tbsp Light soy sauce
- 1 tbsp Dark soy sauce
- 3 tbsp Sunflower oil
- 1 tbsp Potato starch
- 250 ml Chicken broth
- as needed Water
- to taste Fine salt
Method
- Cut the tofu into uniform medium-sized cubes. Bring a pot of lightly salted water to a boil, gently plunge in the cubes, and maintain at a simmer for a few minutes to firm them up. Drain carefully and set aside.
- Dry-toast the Sichuan peppercorns in a small skillet over medium heat until they release their aroma and begin to smoke slightly. Grind them coarsely in a mortar and set aside.
- Mince the garlic and ginger. Finely slice the scallion, separating the white parts from the green parts.
- In a wok or wide sauté pan, heat the oil over high heat. Add the ground beef and cook, crumbling it with a spoon, until it is well browned, slightly crispy, and its fat has rendered.
- Push the meat to one side of the wok. Add the doubanjiang, garlic, and ginger to the free side. Sauté, stirring, until the oil turns red and the aromas rise intensely.
- Mix the meat and paste, then pour in the chicken broth. Bring to a boil, then gently add the tofu cubes, sliding them into the sauce.
- Simmer over low heat for a few minutes so the tofu absorbs the flavors. Add the light and dark soy sauces, as well as the white parts of the scallion.
- Dilute the potato starch in a little cold water. Pour half into the wok, stirring gently in a circular motion to thicken without breaking the tofu. Let thicken, then pour in the rest to obtain a glossy and coating sauce.
- Sprinkle with the ground Sichuan pepper and the Sichuan peppercorns. Stir one last time very gently.
- Serve immediately in a deep bowl, sprinkled with the green parts of the scallion, accompanied by steamed white rice.
Nutrition
Per serving
- Energy
- 292.8 kcal
- Protein
- 15.99 g
- Carbohydrate
- 8.62 g
- Fat
- 20.98 g
- Fibre
- 2.68 g
- Calcium
- 52.45 mg
- Iron
- 1.31 mg
- Magnesium
- 93.93 mg
