Szechuan Mabo Tofu (Spicy Soft Beancurd) RecipePrint This
- 2 tablespoon Szechuan peppercorns
- 1 Tbspn oil
- 1 Tbspn grated ginger
- 1 Tbspn minced garlic
- 120g Minced Pork
- 1 Tbspn Oyster Sauce
- 2 Tbspn Chili Bean Paste
- 3 Tbspn Chicken Stock
- 2 Tbspn Spring Onion
- 1 Tspn chillly oil
- 300g of cubed soft beancurd
Bring pot of water to boil. Cook soft tofu for 1 minute, drain and set aside
Heat pan with oil over medium heat, sear 1 Tbspn peppercorns until fragrant, scoop out and pound to powder form
Using same oil, sear remaining 1 Tbspn of peppercorns till fragrant, scoop out peppercorn and discard. Leaving the oil in pan. Place in minced pork, garlic and ginger. Stir fry for 4 minutes.
Add in oyster sauce, chicken stock and chilly bean paste. Mix well,Turn heat to low, Place soft tofu into pan and fold carefully the sauce and tofu. Simmer for another 30 seconds.
Add in spring onions, chilly oil and ground peppercorns and continue simmer for another 30 seconds
Serve hot with rice.