Spicy braised tofu

    30 min

    This is an incredibly mouth-watering Chinese dish. Blanched tofu is simmered in a spicy sauce with garlic shoots, then sprinkled with ground Sichuan peppercorns.

    2 people made this

    Makes: 3 - 4 servings

    • 250g firm tofu, cut into bite-sized cubes
    • 2 tablespoons oil
    • 2 tablespoons chilli bean paste (toban djan)
    • 1 (2cm) piece fresh ginger, finely chopped
    • 1 teaspoon chilli powder
    • water as needed
    • 1 teaspoon soy sauce
    • salt to taste
    • 1 small bunch fresh garlic shoots, chopped into 3cm lengths
    • 1 teaspoon cornflour, mixed with 1 teaspoon water
    • ground Sichuan peppercorns to taste

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Blanch tofu in lightly salted boiling water for 1-2 minutes. Drain and set aside.
    2. Heat 2 tablespoons oil in a deep frying pan or wok. Stir-fry the chilli bean paste until fragrant. Add the ginger and chilli powder, stir-fry for 1-2 minutes.
    3. Add the tofu and just enough water to cover. Bring to the boil, then add soy sauce, salt and garlic shoots. Gently stir. Lower the heat and simmer for a few minutes.
    4. Add the cornflour slurry and gently stir into the sauce until it has thickened. Garnish with ground Sichuan peppercorns and serve.


    Dried Sichuan peppercorns, chilli bean paste and garlic shoots can be purchased in Chinese/Oriental speciality shops or online.

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