Ingredients

The following ingredients have 4 Servings
  • 2 tbsp vegetable oil
  • 100 gm bacon, thinly sliced
  • 25 gm ginger, cut into julienne
  • 1 garlic clove, thinly shaved on a mandolin
  • ½ tsp Sichuan peppercorns, coarsely ground in a mortar and pestle
  • 2 baby cos lettuces, cut into wedges
  • 1 tbsp each Shaoxing wine and light soy sauce
  • 2 tsp oyster sauce
  • ½ tsp red bean paste (optional; see note)
  • To serve: steamed jasmine rice
  • For deep-frying: vegetable oil
  • 200 gm plain flour (1⅓ cups)
  • 1 tsp each sea salt flakes and freshly ground black pepper
  • 1 tsp Sichuan peppercorns, finely ground in a mortar and pestle
  • 600 gm silken tofu, cut into 16 pieces

Instruction

  • For deep-fried tofu, heat oil in a large saucepan to 180C. Combine flour, salt, pepper and Sichuan peppercorns in a bowl. Coat tofu in flour mixture to coat, then deep-fry, turning occasionally, until golden (2-4 minutes; be careful as hot oil will spit). Remove with a slotted spoon and drain on absorbent paper.
  • Meanwhile, heat oil in a wok until smoking. Add bacon, stir-fry until golden (1 minute), add ginger, garlic, Sichuan peppercorns and lettuce and stir-fry until lettuce just wilts (20 seconds). Add remaining ingredients (except rice), toss to combine and serve with tofu and steamed rice.