Pock-marked tofu from The Tofu Cookbook by Becky Johnson
Probably the best-known Sichuan export, this dish is truly entrenched in Chinese restaurants worldwide. It is quite spicy so use less chilli bean paste if you prefer a milder taste.
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Cooking tools:
- Chef's knife
- Cutting board
- Paper towel
- Wok
- Stove
- Spatula
Ingredients
- 30 ml/2 tbsp peas
- 5 ml/1 tsp cornflour (cornstarch)
- sliced spring onions (scallions), to garnish
- 30 ml/2 tbsp sesame oil
- 30 ml/2 tbsp chilli bean paste (dou banjiang)
- 200 ml/7 fl oz/scant 1 cup strong vegetable stock
- 1 green (bell) pepper, finely diced
- 15 ml/1 tbsp finely chopped garlic
- 30 ml/2 tbsp groundnut (peanut) oil
- 5 ml/1 tsp black bean sauce
- 1 fresh red chilli, finely chopped
- 600 g/1 lb 6 oz firm tofu, drained
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