- 300g firm tofu, diced into bite-sized cubes
- 2 spring onions, green parts only, sliced
- 2 tbsp cooking oil
- 1 tsp fermented black beans, rinsed and drained (optional)
- 1 tsp ground dried red chillies (optional for extra kick)
- 1 tbsp finely chopped ginger
- 1 tbsp finely chopped garlic
- 60ml stock or water
- pinch of ground white pepper
- pinch of ground roasted Sichuan pepper
- 1 tsp potato flour mixed with 1 tbsp cold water (optional for thickening the sauce)
- 1 tbsp Lee Kum Kee Hoisin Sauce
- 1tbsp Lee Kum Kee Chilli Bean Sauce
- A drop of Lee Kum Kee Pure Sesame Oil for seasoning
- Cut Tofu carefully into 2cm/1inch equal cubes. See the Chef preparing tofu here!
- Mince the garlic, ginger, slice the spring onions
- Rinse the fermented black beans to remove excess salt,
- Prepare the sauce, stock and thickening mixture.
- Blanch tofu for about 30s in hot water for improved texture and to warm through, drain.
- Heat up the wok to medium hot, add oil, chilli bean & hoisin sauces, garlic, ginger, spring onion and chillies, stir-fry until it smells aromatic and is deep red in colour.
- Add the tofu and stir gently without breaking the tofu.
- Add the water/stock, white pepper, bring to boil. Thicken the sauce, sprinkle with ground Sichuanese peppercorns and sesame oil, serve and enjoy with steamed rice!
See the video recipe here!