Cut the tofu into cubes. Bring a pot of water to a boil, add salt, and gently place the tofu cubes in. Simmer for 2 minutes, then drain and set aside.
300 g soft tofu, 1/2 tsp salt
Heat oil in a wok over low heat. Add Sichuan peppercorns and dried red chillies and stir-fry for 30 seconds until fragrant. Remove the peppercorns.
1 tbsp Sichuan peppercorn, 3 dried red chillies, 1 tbsp cooking oil
Add the minced beef/pork and stir-fry for 1 minute in medium heat until partially cooked.
100 g beef/ pork mince
Stir in doubanjiang (fermented broad bean paste) and fermented black beans, stir-fry for 30 seconds until aromatic.
1/2 tbsp Doubanjiang, 1/2 tbsp fermented black bean mince
Add minced garlic, ginger, and the white parts of the spring onion, stir-frying for another 30 seconds to release the full fragrance of the aromatics.
2 cloves garlic, 1 tsp ginger, spring onion
Pour in soy sauce, dark soy sauce, sugar, white pepper, and water, mixing well.
2 tsp soy sauce, 1/2 tsp dark soy sauce, 1/2 tsp sugar, white pepper, 200 ml water
Gently add the tofu, pushing it into the sauce without stirring too much. Cover and simmer for 5 minutes, allowing the flavours to absorb.
300 g soft tofu
Stir the corn starch mix, then slowly pour it into the wok while gently mixing. Let it simmer for another 1-2 minutes until the sauce thickens and coats the tofu evenly.
1 tbsp corn starch, 2 tbsp water
Garnish with chopped spring onions. Serve immediately over steamed rice.
spring onion
