Szechuan Spicy Tofu

INGREDIENTS

• 1-3 packets tofu
• 1-2 leek
• 45ml/3 tbsp vegetable oil
• 115g/ 4oz minced beef
• 15ml/ 1 tbsp black bean sauce
• 15ml/ 1 tbsp light soy sauce
• 5m/ 1 tsp chilli bean sauce
• 15ml/ 1 tbsp Chinese rice wine or dry sherry
• About 45-60ml/ 3-4 tbsp stock of water
• 10ml/ 2 tsp cornflour paste
• Ground Szechuan peppercorns, to taste few drops of sesame oil

STEPS

1. Cut the leek/celery into small pieces and tofu.

2. Preheat and add the oil. When hot, stir-fry the minced beef until the color changes, then add the leek/celery and black bean sauce.

*Add the soy sauce, chili bean sauce and rice wen. Stir it (If you are using soft tofu)

3.Add the stock or water, bring it to boil and braise for 2-3 mins.

4. Stir in the cornflour paste and cook, stirring until thickened.

5. Pour in the tofu and stir it gently and season it with szechuan/ black peppercorn, sprinkle sesame oil (if you want to) and serve.

NOTES:

Some of the changes I made

• I used the soft tofu instead of the hard tofu,which is possible too but to pour it at the end before you serve and stir it gently to avoid breaking it.
• I replaced leek with celery.
• As I was unable to find Szechuan peppercorns, I replaced it with black peppercorn.
• If you are using hard tofu, then you can fill a wok with boiling water,add the tofu cubes and bring back to boil. Cook for 2-3 mins to harden. Remove and drain.