1 lb. Tofu
3 oz. Beef, minced
2 oz. Leeks
1 cup Chicken broth
1 tbsp. Fermented black soybeans (a.k.a. douchi)
1 tbsp. Soy sauce
1 tbsp. Pixian spicy broad bean paste
1 tbsp. Chili powder
1 tsp. Fermented black soybeans (a.k.a. douchi)
1/4 tsp. Salt (to taste)
1/4 tsp. Ground Sichuan pepper (to taste)
1 tsp. Water + starch slurry (i.e., a mixture of equal parts water and starch)Dice the tofu into ½-inch cubes. Transfer into a bowl of cold water.
2Mince the beef.
3Cut leeks into 1-inch slices.
4Add tofu and water into a 12-inch pot; season with a pinch of salt and bring to a boil. Then, lift out tofu and transfer to a bowl. (The tofu will become even more creamy and supple while retaining its shape.)
5In a wok over high heat, add cooking oil. When the oil is hot, add minced beef and stir-fry until it is no longer pink. Add ½ tbsp/8 ml soy sauce. Mix well. Remove from wok and set aside.
6Return the wok to medium heat, add cooking oil, Pixian spicy broad bean paste, and chili powder. Stir-fry until fragrant. Pour in chicken broth. Add tofu, minced beef, 1 tbsp/10 g fermented soybean, and ½ tbsp/8 ml soy sauce. Turn heat to high, bring to a boil, then lower the heat to medium and cook for 3-5 minutes. Then add leek slices and slurry to thicken the sauce until it clings glossily to the meat and tofu.
7Pour everything into a deep bowl; sprinkle with ground Sichuan pepper.
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Recipes for my Broken Heart
Não FicçãoRecipes I want to save but people no longer keep recipe boxes nor is my handwriting good enough anyway lol. Complete randomness may be found here. I may organize one day but until then there will be deserts mixed sit vegan mixed with chicken, beef...
