Hot and Spicy Tofu

preparation time: 10 minutes
cooking time: 3 minutes
spicy rating: 6/10
serves: 4

- 150 g fresh ground beef, pork or lamb
- 400 g firm tofu, drained
- 3 tbs oil
- 4 fresh red chillies, finely chopped
- 6 cloves garlic, finely chopped
- 6 slices ginger, finely chopped
- 1 tbs fermented bean paste
- 2 tsp red chilli oil
- 4 spring onions (scallions), finely chopped
- 1 tsp Sichuan pepper-salt powder

- 1 tsp cornflour
- ½ tsp sugar
- 1 tsp soy sauce
- 1 tbs wine
- 1 tsp sesame oil
- ½ tsp ground Sichuan pepper

- 250 ml water or chicken stock
- 1 tbs sugar
- 1 tsp salt
- 1 tbs soy sauce
- 1 tsp sesame oil

1. Combine the ground meat and marinade ingredients in a bowl and set aside to marinate

2. Combine the sauce ingredients and set aside

3. Cut the drained tofu into 2 cm in cubes

4. Heat the oil in a wok until hot then add the chopped chillies, garlic and ginger and stir-fry for 1 minute

5. Add the marinated ground meat and continue to stir-fry for more 1 minute, then add the bean paste and chilli oil, and cook for a further 1 minute to blend all the flavours

6. Add the sauce, stir well to blend, and bring it to the boil. Add the tofu, stirring gently to coat with sauce. Cover with a lid, reduce heat to medium, and allow to prevent it from sticking.

7. Remove the lid, stir gently to mix, then remove to a serving bowl. Sprinkle with chopped spring onions and Sichuan pepper-salt powder, and serve.