Adapted from China Sichuan Food.
- 450g soft tofu (between silken and firm)
- 100g meatless “beef” crumbles (Gardein is my favorite)
- 1/2 tbsp sesame oil
- 1 1/2 tbsp doubanjiang (I use Lee Kum Kee Toban Djan)
- 1/2 tbsp fermented black beans, finely chopped
- optional: 1/2 – 1 tbsp red pepper flakes (add to your own spice liking)
- optional: 1/2 tsp salt (taste for this before adding- some doubanjiang is saltier than others)
- 1 tbsp low sodium soy sauce
- 400ml water
- 2 tbsp vegetable oil
- 2 scallion whites, finely chopped
- 4 scallion greens, finely chopped
- 2 garlic cloves, finely chopped
- 1 tsp minced ginger
- optional: ~1 tsp honey, to reduce spiciness
- cornstarch + water
- Add a small pinch of salt and sesame oil to (still frozen) beefless grounds. Mix well and set aside.
- Mix 1 tbsp cornstarch with 2 ½ tablespoons of water in a small bowl to make thickener.
- Cut tofu into square cubes. Bring a large amount of water to a boil and then add a pinch of salt. Slide the tofu in and cook for 1-2 minutes. Move out and drain.
- Heat oil in a wok. Once faintly smoking, fry the “beef” until crispy, a couple minutes. Strain the “beef” out, leaving as much oil as possible.
- Fry doubanjiang for 1 minute over low-medium heat. Add garlic, scallion whites, ginger and fermented black beans, and cook until fragrant, about 30 seconds. Add optional red pepper flakes.
- Add 400 ml water and bring to boil over high heat. Gently slide in the tofu cubes. Add soy sauce and “beef”. Lower the heat to medium-low and simmer for 6-8 minutes. Add half the scallion greens.
- Stir in the cornstarch water. Taste and add salt and/or honey if desired.
- Transfer out when almost all the seasonings stick to tofu cubes. Top with remaining scallion greens.
- Serve immediately with steamed rice (or in my case, cauliflower rice!)