This is a Szechuen dish. I have made this several times and it is by far the most popular dish amongst my guests. Tofu and chili bean sauce can be found in any Chinese supermarket. I tend to choose tofu which is non-GMO. The chili bean sauce is a Chinese traditional hot sauce which is often used in spicy dishes. This is a relative mild hot sauce so chili flakes are added to enhance the spiciness.
Tofu 600g, cut into cubes
Mince beef 300g
Ginger 2tsp, peeled and grated
Garlic 2tsp, crushed
Chili bean sauce 2.5Tbsp
Soy sauce 1Tbsp
Dry chili flakes 1/2 – 1Tbsp
Corn flour 1/2Tbsp
1. Heat the oil in a frying pan at medium high heat, stir fry mince beef until half cooked
2. Brush the meat towards the edge of the pan. Pour more oil at the middle of the pan, add ginger and garlic pieces in the middle of the pan, until you can smell the aroma from the dish.
3. Stir in the chili bean sauce, miso, soy sauce, sugar, chili flakes and mix well.
4. Mix in the tofu cubes, give it a good stir.
5. Whilst the dish cooks, mix together water and corn flour in a small bowl.
6. Pour the water mixture into the pan, mix carefully to avoid crushing the tofu. Stir fry for 1 to 2 minutes. There should be a thick-ish sauce covering the dish.
- You may use minced lamb instead of beef.
- You can adjust the amount of dry chili flakes added to suit your taste.