Ingredients:
(2 pers. as a main dish with rice or 4 as a part of a multicourse meal)
2 packs of tofu, cut in large cubes
100-150g minced pork (or beef)
1 leek, chopped (white)
2 to 3 clove garlic, minced
a small piece of ginger
1 tablespoon Doubanjiang Chili Paste (Pixian doubanjiang if possible)
250ml chicken stock
Sichuan pepper powder (red + green)
1 teaspoon corn starch + 1 tablespoon water (optional)
Sauce:
1 tablespoon Tianmenjiang (sweet bean paste) – Hoisin sauce also ok
1 tablespoon soy sauce
1 tablespoon oyster sauce or 1/2 tbsp. sugar
1/2 tablespoon sesame oil
2 tablespoons Chinese rice wine (Shaoxing wine) or sherry
Instructions:
Mix all the ingredients for the sauce and put aside.
Fry the chopped leek, garlic and ginger until fragrant.
Add the oil and fry the meat until brown and fragrant and add the dobangjiang chili paste.
Add the mixed sauce, then pour the stock, Shaoxing wine and Sichuan pepper powder and add the tofu to cook for 5 minutes at medium heat.
Add the cornstarch and water mix to adjust the right consistency.
Turn off the heat, top with chopped green onion and serve immediately.