🥘 Ingredients
- firm tofu 500 g
- doubanjiang 3 tbsp
- ground pork 100 g
- oil 1 tbsp
- garlic cloves 4
- chicken stock 1 ½ cups
- shaoxing wine 2 tbsp
- soy sauce 2 tbsp
- sugar 2 tbsp
- sichuan peppercorns 1 tbsp
- black vinegar 1 tbsp
- potato starch 1 tbsp
- water 1 tbsp
- sesame oil 1 tbsp
- green onions
- cilantro
-
1Cut firm tofu into small cubes and simmer gently in salted water for 5 minutes . Drain cubes and set aside. Chop doubanjiang Fry ground pork in oil until crispy Add doubanjiang and fry until fragrant Add minced garlic cloves and fry until fragrant Add chicken stock and simmer a few minutes Add shaoxing wine , soy sauce , sugar Add tofu and simmer gently for 5 minutes Add toasted and crushed sichuan peppercorns and black vinegar . Add potato starch and water slurry to thicken Simmer for 10 minutes Add sesame oil and garnish with green onions and cilantro