Recipes
Gunpowder Tofu
Ingredients
-
500g – tofu (pressed overnight)
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25ml – dark soy sauce
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5g – sesame oil
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5 – birds eye chillies
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0.5g – Sichuan
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0.5 – bunch spring onions (45g)
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0.5g – peppercorns
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50g – peanuts
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SAUCE
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50ml – soy sauce
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25ml – shaohsing rice wine
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40ml – black rice wine vinegar
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50ml – vegetable stock
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5g – cornflour
Method
- Press the tofu between 2 steamer trays overnight to remove excess water
- Cut into cubes and mix with the soy and leave to sit for 1 hour
- Mix the sauce ingredients in a small bowl and set aside
- Using a wok and a small amount of the oil, sear the tofu in batches. When it’s all browned, remove from the pan and set aside
- Snip the stems from the chillies and shake out the seeds. Add the remaining oil and cook the chillies for 1 minute, shaking the pan constantly to prevent them burning.
- Add the tofu back in with the peppercorns, spring onions and peanuts, then stir-fry for 1 min more.
- Add the sauce and stir for a few mins more until thickened.
- Serve with rice noodles and Asian slaw
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