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Stewed Spicy Tofu in Sichuan Style | by FotoosVanRobin
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Stewed Spicy Tofu in Sichuan Style

Stewed Spicy Tofu in Sichuan Style

(although I’m not sure what the exact english title is. Braised? Sauteed?)



This dish is about preparing and having everything ready in little bowls.


500 gram fresh tofu

Cut into cubes. And if you like, blanche for just a minute or so in boiling hot water. But you can skip that if you think it’s too much trouble. Just make sure to drain it as much as possible.


Then, prepare the following fingerbowls


Bowl 1

1 T Yellow Bean Sauce


Bowl 2

1 T dark soy sauce

½ t salt


Bowl 3

1 t cayenne pepper of chillipepper


Bowl 4

2 dl chickenstock


Bowl 5

2 T chopped garlic

2 t cornstarch

2 T cold water


Bowl 6

1 t roasted and crushed sichuanpeppercorns (or more)



Heat a wok on medium to high heat.

Heat 1 T of peanutoil.

Add bowl 1 (yellow beansauce)

Stirfry for 30 seconds


Add bowl 2 (soy/salt)

Stirfry for 1 minute


Add bowl 3 (cayennepepper)

Stirfry for 30 seconds


Add bowl 4 (chickenstock)

Bring to the boil.

You can take a rest now, or wait for other dishes.


Add the tofu.

Simmer the tofu for 3 minutes.


Add bowl 5 (garlic/cornstarch)

Simmer for 1 minute.


Add bowl 6 (sichuanpepper)



I’ve prepared this dish a few times now and we both love it.

The only thing you have to take care of is not to burn the yellowsauce or dark soysauce in the beginning. I did that once. So since then I don’t heat the wok that hot anymore, or just throw in the next bowl earlier.


From : De Eenvoudige Chinese Keuken (Foolproof Chinese Cookery) by Ken Hom.


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Taken on February 22, 2008