A recipe from Kat – Surry Hills
This is my vegetarian adaptation of a Chinese classic.
1 tbsp. groundnut oil
2 cloves garlic, crushed
1 red chilli, chopped
1 tbsp. Sichuan peppercorns
1 tbsp. chilli bean paste (check the label to make sure its veggie)
400g extra firm tofu or fried tofu (not the puffy ones), cubed
1 tbsp. Shaohsing wine or dry sherry
2 large ripe tomatoes chopped into quarters (skin on)
2 spring onions, sliced
1 tbsp. light soy
150ml vegetable stock
2 tbsps. cornflour mixed with 4 tbsps. water to form a paste
Coriander to garnish
Heat wok over a high heat and add the oil. Add in garlic, ginger, chilli, peppercorns and chilli bean paste and cook for one minute whilst stirring.
Add the tofu pieces and mix well. Pour in the wine and cook for a further 5 minutes and add the tomatoes.
Pour in the soy and stock and stir. Tip in the spring onions and cook for a minute or two.
Pour in the cornflour and water paste and stir to combine. The sauce with thicken.
Sprinkle a few coriander leaves over and serve immediately.