Step 1/4
- 350 g silken tofu
- 1 green onion
- 10 g ginger
- 2 cloves garlic
- large bowl
- cutting board
- knife
Cut the silken tofu into equal pieces (approx. 2.5cm / 1 in.). Soak in salted water for approx. 5 min., then remove and set aside. Slice green onion, mince garlic, and dice onion and ginger.
Step 2/4
- 20 g bean paste
- 20 g fermented soy beans
- 1 tsp dark soy sauce
- 60 ml rice wine
- vegetable oil for frying
Heat oil in the pan over medium-high heat, add ground pork and fry until browned. Add the bean paste, fermented soy beans, green onion, ginger, garlic and dark soy sauce, then deglaze with the rice wine.
Step 3/4
- 100 ml water (divided)
- 1 tsp sugar
- 10 g cornstarch
- salt
Add water and silken tofu to wok, then add salt and sugar, and cook everything for approx. 3 min. Mix together cornstarch with a little water to form a slurry, then add to pan and incorporate.
Step 4/4
- ½ tsp Sichuan pepper powder
- green onions for serving
Transfer to a plate, season to taste with Sichuan pepper powder, and green onion. Enjoy!