Sichuan Pepper-Infused Tofu with Dried Chilies

Name: Sichuan Pepper-Infused Tofu with Dried Chilies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 14 oz, pressed and cut into 1-inch cubes firm tofu; 2 tbsp doubanjiang; 1 tsp, toasted Sichuan peppercorns; 4, broken into pieces dried red chilies; 2 tbsp vegetable oil; 3 cloves, minced garlic; 1 tbsp, grated ginger; 1 tbsp soy sauce; 1 tsp mixed with 2 tbsp water cornstarch

Silken tofu simmers in a fiery broth of fermented bean paste, Sichuan peppercorns, and dried chilies for a deeply numbing, spicy-savory experience.

Cuisine: Asian

Category: Asian

Prep: 20 minutes. Cook: 15 minutes.

Serves 2.

Ingredients

14 oz, pressed and cut into 1-inch cubes firm tofu
2 tbsp doubanjiang
1 tsp, toasted Sichuan peppercorns
4, broken into pieces dried red chilies
2 tbsp vegetable oil
3 cloves, minced garlic
1 tbsp, grated ginger
1 tbsp soy sauce
1 tsp mixed with 2 tbsp water cornstarch

Instructions

Step 1: Heat 2 tbsp vegetable oil in a skillet over medium-high heat until shimmering. Add 4 dried red chilies and 1 tsp toasted Sichuan peppercorns, stirring for 30 seconds until fragrant and slightly darkened.
Step 2: Add 3 minced garlic cloves and 1 tbsp grated ginger, sautéing for 1 minute until golden but not browned.
Step 3: Stir in 2 tbsp doubanjiang and 1 tbsp soy sauce, cooking for 2 minutes until the oil separates from the sauce and becomes fragrant.
Step 4: Add 14 oz pressed tofu cubes and 1/2 cup water, simmering gently for 8 minutes until tofu absorbs flavors.
Step 5: Pour in the cornstarch slurry, stirring constantly until the sauce thickens and coats the back of a spoon, about 2 minutes.