Ingredients
Method
- Put the TVP in a bowl, pour over the hot stock and leave to soak while you start cooking.
- Heat half the oil in a wok or deep frying pan over a medium-high heat. Fry the mushrooms for 4 to 5 minutes until browned.
- Lower the heat to medium, add the remaining oil and the doubanjiang and fry for 1 minute, until the oil turns red. Add the garlic and ginger and stir for 30 seconds.
- Tip in the TVP with all its stock, then the sugar, and bring to a simmer.
- Slide in the tofu and simmer gently for 4 to 5 minutes. Push it around with the back of a spoon rather than stirring, so the cubes stay whole.
- Stir the cornflour mixture, pour it in and cook for about 1 minute, until the sauce is glossy and just coats the tofu.
- Taste, and add a little soy sauce only if it needs more salt. Sprinkle with the Sichuan pepper and spring onions and serve with steamed rice.
Notes
- Doubanjiang is a fermented chilli bean paste. It is salty and brands vary in heat, which is why the soy sauce comes last and only if needed. Low-salt stock helps too.
- Soft tofu is traditional and silkier, but has about half the protein of firm.
- Toast the Sichuan peppercorns in a dry pan for a minute until fragrant, then grind.
Nutrition per serving
- Protein
- 38 g
- Energy
- 439 kcal
- Carbs
- 21 g
- Fat
- 24 g
- Fibre
- 6.8 g
Estimated from the ingredients listed, so anything you serve it with is extra. Carbs include fibre.