- 400 grams of tofu
- 300 ml water
- 3 ounces of ground pork
- 2 tbsp of fermented soybean
- 2 tbsp of dou ban jiang
- 2 tbsp of minced garlic
- 1 tbsp of minced ginger
- 2 tsp of white sugar
- 1 tsp of chili powder
- 1/2 tsp of ground white pepper
- spring onion and coriander for garnish
2 tsp of corn starch + 3 tbsp of water
1 tbsp of Szechuan peppercorn 1/2 tbsp to make peppercorn oil, 1/2 tbsp to make peppercorn powder
Toast 1/2 tbsp of Sichuan peppercorn on low heat for 2 minutes and then finely ground it.
- Fry 1/2 tbsp of Sichuan peppercorn with 2 tablespoons of vegetable oil on low heat for 4 minutes or until fragrant. Strain it and you got your peppercorn oil.
- Cut your tofu into the size you like. Use soft tofu, don’t use those firm tofu.
- Put some salt into water, add in the tofu and bring it to a boil. Carefully take it out and strain the water. Set it aside.
- Heat up your wok. Add the peppercorn oil we made and the ground pork. Cook it for 1 minute.
- Turn the heat to low. Add in the minced garlic and ginger. Stir it until fragrant.
- Add the fermented soy bean and dou ban jiang. Fry it for 30 seconds.
- Add white pepper, chili powder, white sugar. Combine well.
- Pour the water in. give it a stir. Then add in the tofu. Turn the heat to high- bring it to a boil and then down to low heat; cover it and let it cook for 5 minutes.
- During this time, make the slurry: mix some cornstarch with water (1.5 tsp of corn starch + 3 tbsp of water).
- Add the peppercorn powder we made before.use the back of a spatula to carefully mix it. Try not to break the tofu.
- Pour in half of the slurry, mix it well. Once you see the soup start thickening, add the other half.
- Put it on a plate. Garnish with some scallion and coriander. Serve it with rice.