Chinese, Wok

Sichuan Tofu

This is a very tasty and spicy Chinese dish which gives me completely new taste sensations! Sichuan pepper gives a nice taste to the dish but also a tingling sensation on the tongue if you bite it. (The recipe is inspired from www.svt.se/kinas-mat.)

Serves 6

750 g firm tofu, diced into 2 cm cubes
2 broccoli heads, divided into smaller florets and the stem cut into slices
1 leek, sliced
3 garlic cloves, crushed
2 tbsp finely chopped ginger
1 dl rice wine (red or white wine or sherry works fine too)
1 dl soy
1 tbsp sichuan pepper
3 star anise seeds
1 pinch of grated nutmeg
1 cinnamon stick
3 bay leaves
1 tsp cloves
Oil for frying

Heat oil in a pan. Fry the broccoli stem slices until browned. Put them aside. Fry the broccoli florets until they begin to brown. Put them aside. Fry the onions for a couple of minutes and include the garlic the last half-minute. Add soy, wine, ginger and all dry spices and let simmer for about 15 minutes. Stir in tofu and broccoli. Serve with rice.

Tip: The larger spices may be added in a large tea strainer so they can easily be removed before eating.

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