A popular and spicy dish which originated from the Sichuan (Szechuan) province. A combination of silken tofu and minced meat (usually pork or beef) in a spicy chilli and bean-based sauce. I served this dish as part of a two course meal for four persons.
150 g minced beef
2 pkts à 250 g silken tofu
2 or 3 spring onions, to be sliced diagonally into lengths of 2.5 cm
2 tbsp cooking oil
2 tbsp chilli oil
3 pips garlic, to be peeled and finely minced
1 tbsp minced ginger
3 tbsp hot bean sauce
100 ml water
1 tbsp light soy sauce
1 tsp chilli powder
salt to taste
Slice silken tofu to a thickness of 1 cm and drain water away. Leave aside.
In a small bowl, mix all sauce ingredients together and leave aside.
In a wok or pan, heat cooking oil and chilli oil over high heat and add minced garlic and minced ginger. Stir-fry until fragrant before adding the minced meat. Then, add hot bean sauce and cook until meat is cooked.
Add sauce ingredients and tofu slices. Stir gently to combine, making sure that the tofu are not broken into pieces. Lower heat and simmer for about 5 minutes and then, add the sliced spring onions. Mix well.
Serve hot with jasmine rice.