Braised Sichuan Spicy Beancurd

[Ingredients]

• 450g fresh beancurd

• 1tbsp groundnut oil

• 1tbsp whole yellow bean sauce

• 1tbsp dark soy sauce

• 1/2tsp salt

• 1tsp red chili powder/cayenne pepper

• 175ml chicken stock

• 2tbsp coarsely chopped garlic

• Cornstarch solution (2tsp + 1tbsp water)

• 1tsp finely ground roasted Sichuan peppercorn

[Steps]

1. Cut beancurd into 4cm cubes.

2. Heat the wok, add groundnut oil and bean sauce, stir fry 30secs.

3. Add soy sauce and salt, stir fry 1min.

4. Add chili powder, stir fry 30secs.

5. Pour in stock, add beancurd and let simmer for 3mins.

6. Stir in garlic and starch. Cook for 1min.

7. Ladle mixture into a bowl, sprinkle peppercorns over and serve.

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