Spicy Sichuan Boiled Tofu (水煮豆腐干)

thewoksoflife.com

Soulbelow

10 to 11 ounces pressed tofu

(豆腐干 - dòufu gān; either spiced or plain, cut crosswise into thin strips)

4 tablespoons vegetable oil (or other neutral oil)

1 cup soybean sprouts (trimmed)

7 ounces enoki mushrooms (fresh mushrooms; ends trimmed)

1 slice ginger (about 2 in/5cm long, and ⅛-inch/3mm thick)

2 teaspoons Sichuan peppercorns

2 scallions (white parts and green parts separated and chopped)

2 tablespoons spicy bean paste

1 tablespoon tomato paste

1 ½ cups water

2 teaspoons sugar

2 teaspoons light soy sauce

1 ½ teaspoons cornstarch (mixed into a slurry with 1 tablespoon/15 ml water)

1 tablespoon garlic (minced; 1 tablespoon = about 3 to 4 cloves)

¼ teaspoon dried Sichuan chili flakes

¼ teaspoon Sichuan peppercorn powder

1 tablespoon cilantro (chopped)

Directions at thewoksoflife.com

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