Shared by chef Julian Denis of London’s Mao Chow restaurant, this vegan recipe comes with tons (and we mean tons) of bold Sichuan flavour.
Serves 2 Total Time 30 mins
- 500g silken tofu, cut into 2.5cm cubes
- 2 bunches spring onions, cut into 2.5cm pieces
- 2 tbsp Lee KumKee Chilli Bean Sauce
- 2 tbsp Lee Kum Kee Chiu Chow Chilli Oil
- 3 tsp Sichuan peppercorns, toasted and ground]
- 2 tbsp cornflour, mixed into a paste with 2 tbsp water
- 2 tsp Sichuan peppercorns, toasted, ground into powder
- 2 tbsp black bean sauce
- 2 tsp sugar
- 4 garlic cloves, minced
- 2 tbsp minced ginger
- 1 tsp vegetable oil
- 200g vegan mince
- steamed jasmine rice (to serve)
- Simmer the tofu in well-salted water over a low heat for 10 mins, then strain.
- Meanwhile, put the vegetable oil into a wok over a high heat. Once hot, add the black bean sauce and sugar. Stir continuously until fragrant.
- Lower the heat to medium, add the chilli bean sauce and stir constantly, so the sauce doesn’t dry out and stick to the wok – add a little water to the mixture if it becomes too dry. Add the vegan mince to the wok and stir until lightly crisped.
- Pour a 1/4 cup of water into the wok, then add the strained silken tofu. Be very careful not to break the tofu cubes as you stir them gently into the sauce.
- Add the chilli oil, Sichuan peppercorn oil, spring onions, garlic and ginger. Stir gently, then add the cornflour paste and mix again, to incorporate.
- Simmer for a few mins over a low heat and finish by adding a sprinkling of Sichuan peppercorn powder on top.