Ingredients

The following ingredients have 4 Servings
  • 10-11 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 1/8-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 1/2 cups water
  • 2 teaspoons sugar
  • 2 teaspoons light soy sauce
  • 1 1/2 teaspoons cornstarch ((mixed into a slurry with 1 tablespoon/15 ml water))
  • 1 tablespoon garlic ((minced; 1 tablespoon = about 3 to 4 cloves))
  • 1/4 teaspoon dried Sichuan chili flakes
  • 1/4 teaspoon Sichuan peppercorn powder
  • 1 tablespoon cilantro ((chopped))

Instruction

  • Bring a medium pot of water to a boil. Add the tofu slices and blanch them for 30 seconds. Drain and set aside.
  • Heat 1 tablespoon of oil in your wok over high heat. Stir-fry the soybean sprouts for about 2-3 minutes. Add the enoki mushrooms, spreading the mushrooms out in a single layer, and leaving them for about 20 seconds. Then stir-fry until the mushrooms have wilted, 1 minute. Turn off the heat, pick a large heatproof serving bowl with some depth, and spread the bean sprouts and enoki mushrooms around the bottom of the bowl.
  • Add another tablespoon of oil to the wok over medium-low heat, along with the ginger slice and Sichuan peppercorns. Cook for 3 minutes, until fragrant, then remove the peppercorns and ginger, leaving the oil behind in the wok.
  • To the oil, add the white parts of the scallions, the spicy bean paste, and tomato paste. Fry for 1 minute, until the oil is red, then stir in the blanched tofu. Stir-fry for 30 seconds.
  • Then add the water, sugar, and light soy sauce. Bring to a simmer. Then add the cornstarch slurry. When it’s thickened, add this mixture on top of the mushrooms and bean sprouts.
  • Top with the minced garlic, chili flakes, and Sichuan peppercorn powder on top. In a small saucepan, heat the remaining 2 tablespoons of oil until it shimmers. Pour hot oil into the garlic, chili, and peppercorn powder; the ingredients should sizzle immediately. Then sprinkle over the green parts of the scallions and the cilantro. Serve immediately.