Szechuan Tofu

Step 1

Wrap the tofu block with a paper towel or clean kitchen towel and gently press the excess water out. Pat dry the tofu and cut it into 1-inch size cubes.

Step 2

Place the tofu cubes in a large bowl, and season with soy sauce. Stir it gently and set it aside for 10 minutes.

Step 3

Add corn starch in the marinated tofu, toss and coat each tofu piece. Toss the excess flour out before frying.

Step 4

Heat the pan over medium-high heat. Fill enough oil to shallow fry the tofu cubes. Once the oil is hot, add the tofu cubes, flip sides and fry until the coating is crispy golden brown.

Step 5

Remove from oil and place it over the paper towel.

Step 6

Combine all the stir fry sauce ingredients in a small bowl and set it aside.

Step 7

Leave 2-3 tablespoons of oil in the wok/pan. Heat the pan over medium-high heat. Add the carrots and stir for a few seconds.

Step 8

Next, add the onions, and dried chillies, and toss them well. Follow with ginger, garlic, Sichuan peppercorns, and chilli peppers.

Step 9

Pour the sauce in and follow with the fried tofu pieces.

Step 10

Combine everything well until the sauce is thick and glossy. Turn off the heat and add spring onions.

Step 11

Remove from heat and transfer to serving plate.

Step 12

Serve with plain jasmine rice or noodles.