Sort ingredients
condeculinaire77
QR Code
Listen
Pdf
From: Fuchsia Dunlop “Food of Sichuan” p255
Mix the starch with 5 tbsp cold water in a small bowl.
Run a fork through the silken tofu to break it up into smallish pieces.
Divide the soy sauce, chile oil and Sichuan pepper between two serving bowls (or four smaller bowls).
Bring 1¼ cups (300ml) water to a boil in a small saucepan.
When the water is boiling, gradually stir in the starch mixture, adding just enough to thicken the liquid to a viscous, lazy consistency.
Add the tofu and stir to distribute the fragments evenly.
Divide the tofu mixture between the bowls.
Scatter over all the remaining ingredients and serve.
Mix everything together before eating with spoons.