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Ingredients

• 2 tbsp Red Oil Bean Paste
• 1 TSP Douchi
• 1 TSP Ground Chilies
• 1 TSP Sichuan Flower Peppercorn
• 1-inch ginger grated
• 4 cloves garlic minced
• 2 stems scallions diced
• 1 TSP sugar
• 2.75 TBSP soy sauce
• 1 cup water
• 1 TBSP corn starch; stirred with a minimal amount of water
• 1 block of tofu of your choice
  
  

Peppercorn

1. Remove the black seeds and the stems
2. Toast (on a pan with low heat) Sichuan peppercorn for 30 seconds
3. Ground up and filter through a sieve

Cooking Instructions

1. Sautee: ginger, garlic, scallions; low-med heat
2. Add: Red Oil Bean Paste, douchi, round chilies; stir for a few minutes
3. Add: water, sugar, soy sauce; bring to a boil
4. Add: tofu; cover the pot for 5 mins
5. Add: corn starch; stir until broth thickens and turn off the heat.
6. Add: the filtered peppercorn; mix it.