Ingredients
- 500 g of silken tofu, cut carefully into 2.5cm cubes
- 1 tsp of vegetable oil
- 2 tbsp of black bean sauce (we used lee kum kee)
- 2 tsp of sugar
- 2 tbsp of lee kum kee chilli bean sauce
- 200 g of vegan mince, (we used Moving Mountains Plant-Based Mince)
- 2 tbsp of chiu chow chilli oil
- 3 tbsp of sichuan peppercorns, toasted and ground, plus extra to serve
- 2 bunches of spring onions, cut into 2.5cm lengths
- 4 cloves of garlic, minced
- 2 tbsp of ginger, minced
- 2 tbsp of cornflour, made into a paste with 2 tbsp water
- 100 g of jasmine rice, steamed, to be served
Method
Step 1
Simmer the tofu in well-salted water over a low heat for 10 mins, then strain carefully.Step 2
Meanwhile, put the vegetable oil into a wok over a high heat. Once hot, add the black bean sauce and sugar. Stir continuously until fragrant.Step 3
Lower the heat to medium, add the chilli bean sauce and stir constantly, making sure the sauce doesn’t dry out and stick to the wok – add a little water to the mixture if it becomes too dry. Add the vegan mince to the wok and stir until slightly crisped.Step 4
Pour 60ml water into the wok, then add the strained silken tofu. Be very careful not to break the tofu cubes as you stir them gently into the sauce.Step 5
Add the chilli oil, ground Sichuan pepper, spring onions, garlic and ginger. Stir gently, then add the cornflour paste and mix again, to incorporate.Step 6
Simmer for a few mins over a low heat and fi nish by adding a sprinkling of Sichuan peppercorn powder on top. Serve with steamed jasmine rice.