Try ¼ tsp rice spices


  • 1 lb tofu
  • 2 scallions, chopped
  • ½ lb ground pork
  • Sauce
  • 2 garlic cloves, chopped
  • 1 Tbsp tianmian sauce (sweet bean sauce)
  • 1 Tbsp doubanjiang (hot and savoury Chinese bean paste)
  • 1 tsp douchi sauce (Chinese fermented black soybeans)
  • 1 tsp powered red pepper
  • ½ cup Chinese chicken soup
  • 2 Tbsp starch dissolved in 2 Tbsp water
  • Sichuan peppercorns, crushed
  • Salt and pepper
  • 4 Tbsp light oil
  • 1 Tbsp Chinese wine
  • 1 Tbsp soy sauce


Cut tofu in 1 inch cubes (You can also crumble the tofu with your hands if it's harder tofu.) and if using soft tofu, soak in boiling hot salted water and strain and dry to remove excess water from tofu before frying.

Combine garlic, red pepper, bean pastes and douchi in a bowl.

Mix starch and water in small bowl.

Stir-fry pork until brown with oil. Turn off heat and add sauce.

Stir until combined. Then turn up heat to medium.

When the oil is clear red, add the soup, bring to simmer and reduce heat.

Add Chinese wine, soy sauce and some salt. Add scallions.

Add tofu.

Season to taste. Reduce heat to low and thicken with starch and water.