- 1 large Red chilli
- 1 teaspoon sea salt
- 1 teaspoon dried Chilli Flake
- ½ teaspoon Sichuan peppercorn
- 1 tablespoon vegetable oil
- 300 g packet of silken tofu
- 2 tablespoons Peanut Oil
- 200 g fatty Pork Mince ground pork
- 2½ cm piece of Ginger cut into thin strips
- 2 Garlic Cloves finely chopped
- 1 teaspoon salted black bean
- ¼ cup shao hsing wine
- 1 teaspoon dark Soy sauce
- 1 teaspoon brown sugar
- 1 cup Water
- ½ teaspoon Sichuan salt and pepper
- 1 large Red chilli finely sliced on the diagonal – optional
- First, make the chilli paste. Cut chilli in half lengthways and scrape out seedsusing a spoon. Finely dice chilli and pound to a fine paste with salt, chilli flakes and peppercorns using a mortar and pestle, blender or small food processor.
- Stir in vegetable oil and set aside.
- Gently remove tofu from packet and invert onto a plate. Carefully cut into 20 cubes by cutting lengthways into four equal slices, then widthways into five slices, draining off any excess liquid.
- Meanwhile, heat oil in a hot wok until surface seems to shimmer slightly.
- Add pork and stir-fry for 3 minutes. Remove pork with a slotted spoon and set aside.
- Add chilli paste to wok with ginger, garlic and black beans, then reduce heat and stir-fry on low heat for 2 minutes, stirring constantly.
- Return pork to wok with wine and stir-fry for 1 minute. Add soy sauce and sugar and stir-fry for 30 seconds. Pour in water and bring to the boil. Reduce heat to a gentle simmer and carefully slide tofu into wok, gently separating the cubes as they fall into the pork mixture. Simmer, covered, for 3 minutes.
- Spoon into a shallow bowl, sprinkle with Sichuan pepper and salt. Garnish.
Chef: Kylie Kwong