Watch Eva Pau's Asian Kitchen, Wednesdays at 8.00pm on RTÉ One.
Ingredients
Serves: 2
Prep Time: 15minutes
Cook Time: 15minutes
- 500g fresh tofu, firm
- 150g pork mince
- 3 cloves garlic, minced
- 1inch ginger, peeled and finely minced
- 2tbsp LKK Sichuan Toban chilli sauce (or regular chilli sauce for less heat)
- 1/2tbsp fermented black beans, rehydrated in some water
- 1tsp chilli powder
- 2tsp sugar
- 1tsp Lee Kum Kee Premium dark soy sauce
- 1/4tsp ground sichuan pepper powder (optional, for extra heat)
- 100m water
- 1tsp cornstarch mixed with 1 tbsp of cold water
- 2 sprigs of scallion, finely chopped for garnish
- Steamed jasmine rice to serve
Marinade for pork:
- ¼ tsp sugar
- pinch of salt
- pinch of white pepper
- 1tsp Lee Kum Kee Premium light soy sauce
- ½ tsp Chinese rice wine
Method
- In a bowl, add the pork and all the marinade ingredients. Set aside.
- Place the tofu on the chopping board and cut into roughly 1 inch cubes.
- Fill a pot to two thirds full of water and when boiled, blanch your tofu for 1 minute, drain and set aside. This helps firm the tofu and also gets rid of the slight beany flavour.
- In a wok, add two tablespoons of oil, when hot, add in your mince and stir fry for 2 minutes, push the mince to one side of the wok and add in another tablespoon of oil, then add in your ginger, garlic, sichuan style chilli sauce, black beans, chilli powder, sugar. soy sauce, ground sichuan pepper powder and water. Stir fry all the ingredients together for 2minutes.
- Add the tofu into the sauce mix and then thicken with the cornstarch and water mix. Garnish with some scallions. Ready to serve with some steamed jasmine rice.
