Spicy Tofu Dish

Ingredients

• 350 g tofu
• 1 EL soy sauce
• 2 EL rice wine
• Salz
• 1 TL sesame oil
• 0.5 Bund spring onions
• 1 TL ginger (fresh grated)
• 3 red chili peppers
• 3 Garlic cloves
• 2 TL sugar
• 2 EL light soy sauce
• 1 EL Sichuan peppercorns
• 3 EL oil (for frying)
• 2 TL spicy bean paste
• 500 ml broth

Instructions

1. 1.

   Cut the tofu into about 1.5 cm cubes and mix with soy sauce, rice wine, a pinch of salt and sesame oil; cover and marinate for about 20 minutes.

2. 2.

   Wash, trim and cut spring onions diagonally into rings. Wash, trim, halve lengthwise, remove membranes and seeds, then finely chop chili peppers. Peel and finely chop garlic cloves.

3. 3.

   For the sauce, stir together 1/2 teaspoon salt, sugar and light soy sauce in a cup.

4. 4.

   Roast half of the Sichuan peppercorns in a pan without oil over low heat for about 2 minutes, then crush them in a mortar and set aside for sprinkling.

5. 5.

   Heat oil in a wok or skillet; briefly stir-fry ginger, remaining Sichuan peppercorns, chili peppers and bean paste. Add tofu and sauce, cook over high heat while stirring until the liquid has almost completely evaporated, then add spring onions, garlic and broth and simmer for about 1-2 minutes.

6. 6.

   Sprinkle the ground Sichuan peppercorns on top and serve immediately with rice.