A protein packed meal that is as pleasant to the tummy as to the eye.
Serving Size: 4
- 1 block tofu, cut into 1 inch cubes
- 4 ounces t.v.p.
- 3 tablespoons chili bean paste
- 1 teaspoon Szechwan pepper
- dried whole chilies (optional, how much is up to you)
- 1 tablespoon fermented black beans or black bean paste
- 1 tablespoon soy sauce
- 1 tablespoon rice wine
- 3 slices of ginger, grated
- 4 green onions, sliced in half lengthwise then cut into 3 inch sections separating the white part from the green part (reserve some of the green parts to garnish on top)
- 2 cloves garlic, minced or pressed
- 1/4 teaspoon white pepper
- 1/2 teaspoon brown sugar
- 1/4 cup. vegetable stock
- 1 tablespoon oil
- 1 tablespoon cornstarch mixed with
- 2 tablespoons water
- salt to taste
- Reconstitute the t.v.p. with boiling water, a bit of soy sauce and a pinch of salt.
- Let it soak and absorb the liquid, set aside.
- In a wok or skillet, heat 1 Tbs. of vegetable oil over medium high heat.
- Add the grated ginger, white part of the green onion, and ground Szechwan peppercorns and cook until fragrant about 30 seconds to a minute.
- Add the tofu pieces and gently saute so that they are a light golden color.
- Add the reconstituted t.v.p., the chili bean paste, garlic, fermented black beans (if using), soy sauce, rice wine, white pepper, and sugar, and cook for another minute or two.
- Add the green part of the green onions, vegetable stock and simmer for about 15 minutes, stir occasionally and carefully so you don’t break up the delicate tofu.
- Meanwhile mix the cornstarch with some water in a small bowl and set aside.
- After simmering, add the cornstarch slurry and bring up to a simmer again and cook until thickened.
- Garnish with chopped green onions and serve with white rice.
Be careful not to add too much salt, especially if using the black bean paste, it could become too salty.