Bean Curd with Hot and Spicy Sauce

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::Bean Curd with Hot and Spicy Sauce

*7 oz (200 g) fresh bean curd
(tofu)
*2.5 oz (75 g) lean boneless
beef
*2.5 oz (75 ml) vegetable oil
*0.25 t. salt, or to taste
*1 T. fermented black beans,
or hot soy bean paste
*1.25 t. ground hot red chili
(chilli) pepper, without
seeds
*5 oz (150 ml) meat stock
*1 T. garlic shoots, chopped
(or use chopped garlic)
*2 t. soy sauce
*1 t. cornstarch (cornflour)
dissolved in 1 t. water
*0.5 t. ground SiChuan
peppercorns

Method:

1. Cut the bean curd into 0.75 inch (2 cm) cubes. Drop into boiling water for 1 minute. Remove and drain well. Mince the beef. 2. Heat the oil in a wok over high heat to moderately hot, about 230F (110C). Add the beef and stir-fry until brown. Add the salt and fermented black beans. Stir-fry 1 minute. Add the ground chili pepper and stir-fry until fragrant. Add the stock and bean curd, bring to a boil and cook for 4 minutes. Keep the stock at a fast boil and add the garlic shoots or garlic and soy sauce. Stir in the cornstarch- water mixture and cook, stirring gently-so as not to break the bean- curd cubes-until thickened. Scoop out the bean curd and place in a serving dish. Sprinkle with the ground peppercorns,and serve.

Total time:

30m

Cooking technique:

stir-frying

Cuisine:

Sichuan

Food menu:

vegetable

Cholesterol:

0mg

Carbohydrates:

12g