Sichuan Tofu - Chinese Recipe

Ingredients:

(Serves 2)

• 10g. wood ear mushrooms
• 3 blocks tofu
• 1-2 stalks scallions/green onions
• 3tbsp. oil
• 1tbsp. chilli bean paste
• 1tsp. salted black beans
• 2tbsp. rice wine
• 1tbsp. light soy sauce
• 1tsp. cornflour mixed with 1tbsp. cold water
• Sichuan pepper, freshly ground to garnish

Preparation:

1. Soak the wood ear mushrooms in water for 20-25 minutes, rinse them clean, discard the hard roots and then drain. if you use dried mushrooms, they should be soaked in hot or warm waterfor at least 30-35 minutes. Squeeze them dry, throw out the hard stalks and cut into small pieces, retaining the water for later use.
2. Cut the tofu into 1cm cubes. Blanch them in a panof boiling water for 2-3 minutes. remove and drain.
3. Cut the scallions/green onionsinto short lengths.

Cooking Method:

1. heat the oil in the hot wok until it smokes and stir fry the scallions/green onions and the wood ear mushrooms for about 1 minute add the salted black beans, crush them with a scooperor spatula and blend well. Add the tofu pieces, the chilli bean paste, rice wine and soy sauce, continuing stirring to blend. Add a little water and cook for 3-4 minutes more. Finally add the cornflour and water mixture to thicken the gravy. Serve hot with frshly ground Sichuan pepper as garnish