Spicy Bean Curd

Spicy Bean Curd

INGREDIENTS

7 oz (200 g) fresh bean curd (tofu)

2 1/2 oz (75 ml) vegetable oil

1 tbsp fermented black beans, or hot soy bean paste

5 oz (150 ml) meat stock

2 tsp soy sauce

1/2 tsp ground Sichuan peppercorns

2 1/2 oz (75 g) lean boneless beef

1/4 tsp salt, or to taste

1 1/4 tsp ground hot red chili (chilli) pepper, without seeds.

1 tbsp garlic shoots, chopped (or use chopped garlic)

1 tsp cornstarch (cornflour) dissolved in 1 tsp water

1/8 tsp MSG

RECIPE

Cut the bean curd into 3/4 inch (2 cm) cubes. Drop into boiling water for 1 minute. Remove and drain well. Mince the beef.
Heat the oil in a wok over high heat to moderately hot about 230^oF(110^oC). Add the beef and stir-fry until brown. Add the salt and fermented black beans. Stir-fry 1 minute. Add the ground chili pepper and stir-fry until fragrant. Add the stock and bean curd, bring to boil and cook for 4 minutes. keep the stock at a fast boil and add the garlic shoots or garlic, soy sauce and MSG. Stir in the cornstarch-water mixture and cook, stirring gently so as not to break the bean-curd cubes until thickened. Scoop out the bean curd and place in a serving dish. Sprinkle with the ground peppercorns, and serve.

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