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Sichuan-Fried Tofu with Spring Cabbage and Noodles
Thomasina Miers

April 13 2024
  • Sichuan-fried tofu with spring cabbage and noodles
  • A nourishing, savoury bowl of soupy noodles and crispy tofu to keep the last of the winter chills away.
  • Prep 20 min
  • Cook 40 min
  • Serves 4
  • 280g extra-firm tofu ( the Tofoo Co is good)
  • 6 garlic cloves
  • 2 thumb-sized pieces ginger, one peeled, one roughly chopped
  • 1 tsp freshly ground Sichuan peppercorns
  • 1 to 2 pinches dried chilli, to taste
  • 4 tbsp soy sauce
  • 4 spring onions, green and white parts separated
  • 10g dried shiitake mushrooms
  • 2 tsp cornflour
  • 5 tbsp groundnut oil
  • 1 spring cabbage, finely shredded
  • 3 tbsp mirin
  • 2 tbsp rice vinegar
  • 200g rice vermicelli noodles
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