Chinese
Chinese - Hakka and Teochew
Spicy Tofu Hakka 2
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 400g soft tofu, cut into cubes
- • 200g lean minced beef or pork
- • 2 tbsp doubanjiang (chili bean paste)
- • 1 tsp ground Sichuan pepper
- • 3 cloves garlic, minced
- • 1 tbsp vegetable oil
- • 300ml chicken stock
- • 1 tbsp cornflour, mixed with 2 tbsp water
- • 2 spring onions, chopped
Preparation Steps
1
Phase 1
Heat the oil and fry the garlic and chili paste until fragrant.
2
Phase 2
Add the minced meat and cook until crumbled and browned.
3
Phase 3
Pour in the stock and bring to a boil.
4
Phase 4
Slide in the tofu and simmer gently 6 minutes.
5
Phase 5
Stir in the cornflour slurry until glossy.
6
Phase 6
Dust with Sichuan pepper and spring onions and serve hot.