Time of Cooking: 20 minutes
- 1 pound regular tofu (tender ones)
- 1/2 cup minced meat-beef or pork
- 1 and 1/2 tablespoons Doubanjiang
- 1 teaspoon fermented black beans (also known as dou-chi and fermented soya beans)
- 1/2 teaspoon salt for soaking the tofu cubes
- 1 teaspoon Sichuan peppercorn or peppercorn powder
- 1/2 tablespoon light soy sauce
- 1/2 cup of water or broth
- 2 tablespoons cooking oil
- 1 tablespoon rice cooking wine
- 3 spring onions, finely chopped
- 1/2 cup of ground beef or pork
- 2 garlic cloves,finely chopped
- 4 tablespoons water
- 1 tablespoon starch
- Cut tofu into square cubes (around 2cms). Prepare a container; pour some water with a little amount of salt. Then put the tofu cubes in to soak for about 10 minutes. Move out and drain.
- Get a wok and heat up around 1 tablespoon of oil for about 1 minute, fry the minced meat until almost cooked. Transfer out.
- Heat up another tablespoon of oil over medium fire; fry doubanjiang, garlic and fermented black beans until you can smell the aroma.
- Turn up the fire and add tofu cubes in. Add around 1/2 cup of water or broth,rice wine and soy sauce. Wait for boiling. Taste the dish at this step to see whether any extra salt is needed.
- Stir the water starch in. Simmer around 2 minutes with high fire until the sauce is thickened. Mix fried minced meat and some of the green onions.
- Transfer all the content to the serving plate. Garnish the rest of chopped spring onions on top and Sichuan peppercorn powder if you want.
- Serve hot with steamed rice, steamed buns or breads.
The doubanjiang may differ in salinity. So adjust the amount if necessary.