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Ingredients (one per line)
400g soft tofu 200g ground pork 2 tablespoons vegetable oil 1 tablespoon Sichuan peppercorns 3 cloves garlic, minced 1 inch ginger, minced 3 tablespoons doubanjiang (spicy bean paste) 2 tablespoons soy sauce 1 tablespoon rice wine 1 cup chicken broth 1 teaspoon cornstarch mixed with 2 tablespoons water 2 green onions, chopped Salt to taste Cooked rice for serving
Instructions (one step per line)
Prepare the tofu by cutting it into cubes — 5 minutes Heat vegetable oil in a pan over medium heat — 2 minutes Add Sichuan peppercorns and fry until fragrant — 1 minute Add minced garlic and ginger, sauté until golden — 1 minute Add ground pork and cook until browned — 5 minutes Stir in doubanjiang, soy sauce, and rice wine — 1 minute Pour in chicken broth and bring to a simmer — 2 minutes Gently add tofu cubes and simmer for 5 minutes — 5 minutes Stir in cornstarch mixture to thicken the sauce — 2 minutes Garnish with chopped green onions — 1 minute Serve hot with cooked rice — 1 minute
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