Serves 1
Directions
- 1Heat the vegetable oil in a deep saucepan or wok over medium heat.
- 2Add the minced garlic and ginger, stirring for 1 minute until fragrant.
- 3Turn up the heat and add the pork mince, breaking it into smaller pieces with a wooden spoon or spatula. Cook until golden brown, about 6–8 minutes.
- 4Stir in the ground Sichuan pepper, Chinese five spice, and spicy bean sauce and cook for 1 minute.
- 5Pour in the chicken stock and stir for 2–3 minutes.
- 6Reduce the heat to medium and add the cornstarch slurry while stirring continuously until the sauce thickens.
- 7Gently add the silken tofu and chilli oil, tossing carefully to coat.
- 8Let it cook for 5 minutes, then stir in the sesame oil, caster sugar (adjust to taste), and half the sliced spring onions.
- 9Serve immediately with steamed rice, garnished with the remaining spring onions.
Ingredients
- 2 tbsp vegetable oil
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 200 g pork mince
- 1 tsp ground Sichuan pepper
- 0.5 tsp Chinese five spice
- 2 tbsp spicy bean sauce
- 0.66 cup chicken stock
- 0.25 cup water
- 1 tsp cornstarch
- 600 g silken tofu
- 0.25 cup chilli oil
- 0.5 tsp sesame oil
- 1 tsp caster sugar
- 2 spring onions
- steamed rice
Equipment
deep saucepanwokwooden spoonspatulaknife
Tips
- Sichuan pepper and spicy bean sauce (Doubanjang) can be found at most Asian grocers.
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