Description
A spicy and flavorful dish from Sichuan cuisine, featuring tofu, pork belly, and a rich, numbing sauce.
Ingredients
Scale
- 400 grams soft tofu
- 200 grams pork belly, diced
- 2 tablespoons Sichuan peppercorns
- 3 cloves garlic, minced
- 1 inch ginger, minced
- 2 tablespoons soybean paste
- 1 tablespoon chili oil
- 1 cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 2 green onions, sliced for garnish
Instructions
- In a skillet, heat oil and cook the pork belly until browned.
- Add garlic, ginger, and Sichuan peppercorns; sauté until fragrant.
- Stir in soybean paste and chili oil, cooking for another minute.
- Add chicken broth and soy sauce; bring to a simmer.
- Gently add tofu and let simmer for 5-7 minutes.
- Stir in cornstarch mixture to thicken the sauce.
- Serve hot, garnished with green onions.
Notes
- Adjust the heat by adding more or less chili oil based on your preference.
- For a vegetarian version, omit pork belly and substitute with mushrooms.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2 grams
- Sodium: 800 milligrams
- Fat: 25 grams
- Saturated Fat: 7 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 10 grams
- Fiber: 2 grams
- Protein: 20 grams
- Cholesterol: 60 milligrams