sichuan tofu
四川豆腐
Serves 4-6
Sichuan is in a mountainous district in the centre of China. While the region does not have seafood, it produces abundant domestic animals, poultry, and freshwater fish and crayfish, and beancurd is also a popular ingredient.
The hot pepper was introduced into China from South America around the end
of the 17th century. Once it came to Sichuan, it became a favored food flavoring.
Sichuan has high humidity and many rainy or overcast days, and it is believed
that hot pepper helps counteract the dampness, so fiery hot dishes became
the norm in regional cuisine.
To roast Sichuan peppercorns, pan-fry the dry peppercorns in a greaseless
wok over low heat for 35 minutes until fragrant.
*
4 small cakes of soft or firm beancurd, cut into 1 cm cubes
Dash of salt and pepper
100g minced chicken or pork (seasoning: half tsp each salt, pepper, sugar
and sesame oil)
2 tbsp cooking oil
1 tbsp hot soya bean garlic paste
1 tsp chopped garlic
1 tbsp chilli oil
½ tsp each chilli powder and salt
1 tsp light soya sauce
2 tsp thick soya sauce
6 tbsp fresh chicken stock
Combined:
1 tbsp water
1 tsp cornflour
1 tbsp chopped spring onion
1 tsp roasted Sichuan
peppercorns, finely ground
½ tbsp Chinese rice wine
First
Put diced beancurd on a dish and sprinkle on salt and pepper. Season minced
chicken or pork with seasoning ingredients.
Second
Heat cooking oil in a wok and stir-fry hot soya bean garlic paste and garlic
for 30 seconds. Stir in chilli oil and add chilli powder, salt, light and
thick soya
sauce and stir-fry to mix well. Add the diced bean curd and chicken stock,
stirring and mixing all the time.
Third
When the contents start to boil, reduce heat and simmer for 2-3 minutes. Stir
in the cornflour mixture and add the sichuan peppercorn powder and
spring onion. Then stir in the wine. Serve hot.