Instructions
Ingredients
Nutrition
1
Press tofu to remove excess moisture, then cut into 2 cm cubes. Toss evenly with cornstarch to lightly coat.
Tofu (firm)400 g
Corn Starch2 tbsp (18 g)
2
Make the sauce by mixing soy sauce, rice vinegar, sugar, water, Sichuan pepper, and chili flakes. Set aside.
Soy Sauce2 tbsp (30 ml)
Chilli Flakes1/2 tsp (1.25 g)
Sichuan Peppercorns Powder1 tsp (2.25 g)
Water60 ml
Sugar1 tsp (4.25 g)
Rice Wine Vinegar1 tbsp (15 ml)
3
Heat oil in a skillet over medium-high. Fry tofu until golden and crisp on all sides. Remove to a plate.
Vegetable Oil2 tbsp (30 ml)
4
In the same pan, add a touch more oil if needed. Stir-fry garlic and ginger until fragrant, then add doubanjiang and cook 30–45 seconds.
Garlic3 cloves
Ginger1 tbsp (16.5 g)
Doubanjiang1 tbsp (16.5 g)
5
Return tofu to the pan, pour in the sauce, and toss. Simmer 1–2 minutes until glossy and lightly thickened. Finish with chopped spring onions and a drizzle of chili oil.
Spring onions2
Crispy Chilli Oil1 tbsp (15 ml)
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