Ingredients with Measurements:
- 1 block of firm tofu (14 oz)
- 1 tablespoon of Sichuan peppercorns
- 2 tablespoons of vegetable oil
- 2 tablespoons of doubanjiang (spicy bean paste)
- 1 tablespoon of soy sauce
- 1 tablespoon of Shaoxing wine
- 1 tablespoon of sugar
- 1/2 cup of chicken or vegetable broth
- 3 cloves of garlic, minced
- 1 inch of ginger, minced
- 2 green onions, chopped
- 1 tablespoon of cornstarch
- Salt to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Cut the tofu into 1-inch cubes and set aside.
2. Toast the Sichuan peppercorns in a dry skillet over medium heat until fragrant, about 1-2 minutes. Remove from heat and grind into a fine powder using a mortar and pestle or a spice grinder.
3. Heat the vegetable oil in a wok or a large skillet over medium-high heat. Add the minced garlic and ginger and stir-fry for 30 seconds.
4. Add the doubanjiang and stir-fry for another 30 seconds.
5. Add the soy sauce, Shaoxing wine, sugar, and chicken or vegetable broth. Stir well and bring to a boil.
6. Add the tofu cubes and gently stir to coat with the sauce. Reduce heat to medium and simmer for 5-7 minutes.
7. In a small bowl, mix the cornstarch with 1 tablespoon of water to make a slurry. Add the slurry to the wok or skillet and stir gently to thicken the sauce.
8. Add the chopped green onions and stir to combine. Season with salt to taste.
9. Transfer the Congyang Spicy Tofu to a serving dish and garnish with more chopped green onions and the ground Sichuan peppercorns.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
5. Temperature:
- Medium-high heat for stir-frying
- Medium heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 170
- Fat: 11g
- Carbohydrates: 8g
- Protein: 10g
- Fiber: 1g
- Sodium: 480mg
Substitutions for ingredients:
- Firm tofu can be substituted with extra-firm tofu or silken tofu.
- Sichuan peppercorns can be substituted with black peppercorns or red pepper flakes.
- Doubanjiang can be substituted with chili bean paste or Korean gochujang.
- Shaoxing wine can be substituted with dry sherry or rice wine.
- Chicken or vegetable broth can be substituted with water or mushroom broth.
Variations:
- Add sliced mushrooms, bell peppers, or zucchini to the stir-fry for more vegetables.
- Use ground pork or beef instead of tofu for a meatier version.
- Add a tablespoon of sesame oil for a nutty flavor.
- Use honey instead of sugar for a sweeter taste.
Tips and tricks:
- Drain the tofu and pat it dry with paper towels before cutting it into cubes to prevent it from falling apart.
- Use a non-stick wok or skillet to prevent the tofu from sticking to the bottom.
- Adjust the amount of doubanjiang and Sichuan peppercorns to your preferred level of spiciness.
- Serve the Congyang Spicy Tofu with steamed rice or noodles for a complete meal.
Storage instructions:
- Store the leftover Congyang Spicy Tofu in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Congyang Spicy Tofu in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the Congyang Spicy Tofu in a shallow bowl or a plate with a sprinkle of chopped green onions and ground Sichuan peppercorns on top.
Garnishes:
- Chopped green onions and ground Sichuan peppercorns
Pairings:
- Steamed rice or noodles
- Stir-fried vegetables
- Chinese pickles or kimchi
Suggested side dishes:
- Steamed bok choy
- Stir-fried green beans
- Egg drop soup
Troubleshooting advice:
- If the sauce is too thick, add more broth or water to thin it out.
- If the tofu falls apart during cooking, use extra-firm tofu or handle it more gently.
Food safety advice:
- Make sure to cook the tofu and the sauce to a temperature of at least 165°F to ensure food safety.
Food history:
- Congyang Spicy Tofu is a popular Sichuan dish that originated from Congyang, a small town in Sichuan province, China. It is known for its spicy and numbing flavor, which comes from the use of Sichuan peppercorns and doubanjiang.
Flavor profiles:
- Spicy, savory, umami, slightly sweet, and numbing
Serving suggestions:
- Serve the Congyang Spicy Tofu as a main dish or as a side dish in a Chinese-style meal.
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Region: Chinese