35 MINUTES | SERVES 3 | EASY |
vegetable oil 3 tbsp firm tofu 200g, drained, patted dry and cut into cubes silken tofu 50g spring onions 2, green tops only, chopped chilli oil 1 tbsp szechuan peppercorns ground to make 2 tsp
SAUCE vegetable oil 3 tbsp szechuan peppercorns 1 tsp onion 1, finely diced ginger a thumb-sized piece, finely chopped garlic 5 cloves, finely chopped doubanjiang 3 tbsp (see cook’s notes) kombu stock 200ml (see cook’s notes) light soy sauce 2 tbsp soft brown sugar 1 tsp shaoxing wine 1 tbsp
• To make the sauce, heat the vegetable oil in a frying pan, add the peppercorns and cook for 2-3 minutes until fragrant. Scoop the peppercorns out of the oil and discard. Add the onions to the infused oil in the same pan and cook for 10 minutes until caramelised. Add the ginger and garlic, and fry for another few minutes, then add the remaining sauce ingredients and simmer for 10-15 minutes on a low heat until thickened.
• Heat another 3 tbsp of vegetable oil in a frying pan and add the firm tofu. Fry for 5 minutes, turning often until golden and crisp. Drain on kitchen paper.
• Put the firm tofu onto a plate, pour over the sauce, and add the pieces of silken tofu, spring onions, a drizzle of chilli oil and some of the ground szechuan pepper.
PER SERVING 593 KCALS | FAT 32.8G SATURATES 2.4G | CARBS 11.3G | SUGARS 8.2G FIBRE 1.8G | PROTEIN 62.1G | SALT 3.7G