A popular Sichuanese entrée made with scrambled silken tofu, and a sauce of fiery ground chile, fragrant Sichuan peppercorn, ginger, garlic, and fermented blackbeans.
- 1 Tablespoon vegetable oil
- 1 Tablespoon garlic, minced
- 1 Tablespoon ginger, minced
- 1 Tablespoon preserved black beans, roughly chopped
- 1 Tablespoon chile bean sauce (substitute half miso, half Sriracha)
- 1 Teaspoon Sichuan peppercorn, ground
- 4 Ounces ground beef or pork (optional)
- 1 Tablespoon shao xing rice wine
- 1 Tablespoon light soy sauce
- 1 pint silken tofu
- 1/2 Teaspoon toasted sesame oil
- 2 Tablespoons green onion, green parts only, sliced on the diagonal finely
Place a wok over medium heat. When hot, add the vegetable oil, followed by the ginger, garlic, black beans, chile bean sauce, and Sichuan peppercorn. Sauté until fragrant and the oil separates, about 40 seconds.
If using meat, add the ground meat, and fry until the meat is browned and cooked through.
Drizzle in the shao xing wine and soy sauce and cook 30 seconds.
Gently ladle in big scoops of silken tofu and give the mixture a light stir to gently scramble the tofu, leaving chunks of bite-sized tofu visible, making sure not to overdo the scramble. Cook until the tofu is heated through, about 1 minute.
Transfer to serving dish, finish with the sesame oil and garnish with green onion.