The Japanese version of the classic Sichuan dish is not as oily or spicy, but still packs a punch when it comes to flavour (and spice if you so choose!) and is made from more readily available ingredients. Because this dish is so saucy, you can make it a complete "one pot" meal by adding more vegetables - any Chinese greens (like bok choy, pak choy) will go wonderfully with this. Even grated vegetables like carrots! As with all stir fried dishes, this is best made with all ingredients prepared and ready to toss into the wok as this comes together quickly once you start cooking.
Course: Stir Fry
Cuisine: Asian, Chinese, Japanese
Author: Nagi | RecipeTin Eats
2tbspoil(peanut, vegetable or canola)
1garlic clove, minced
1tspginger, finely chopped or minced
5 oz / 150 g ground/minced pork(or beef or chicken)
2tspchili bean sauce, adjust to taste (see notes)
12 oz / 300 gFirm Tofu(see notes)
1/2tspchicken or vegetable stock powder
2tbspSake or Chinese Wine
In a bowl, combine cornflour with a splash of water, mix to combine, then add remaining Sauce ingredients and mix well.
Cut the tofu into 1/2 "/ 1 cm cubes.
Heat oil in wok over high heat.
Add garlic and ginger and stir fry for 10 seconds.
Add scallions/shallots and stir fry for 30 seconds.
Add mince and stir fry until the outside is brown, breaking up clumps.
Add Chili Bean Sauce and stir fry for 30 seconds.
Add tofu and sauce, and gently stir to cook the sauce until it becomes thick and saucy (about 1 to 2 minutes).
Serve with rice.
1. Tofu - silken tofu will not work for this dish as it will literally fall apart as you stir it while cooking. Extra firm or fried tofu is also not suitable - these are simply too hard.2. This dish is traditionally made with pork but can also be made with beef or chicken (ground/minced).3. Chili Bean Sauce is available in most large supermarkets. If not available, substitute for any other Asian chili sauce - e.g. sriracha, samba oelak.4.