Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Chilli oil
Tofu
To serve
How it's done
Chilli oil
Heat the oil in a non-stick frying pan. Add chilli and chilli flakes, cook over a medium heat for approx. 3 mins. Pour the chilli oil into a small bowl and set aside.
Tofu
Heat the oil in the same pan. Add the ginger and garlic, sauté for approx. 3 mins. Increase the heat, salt the meat, add the Szechuan pepper and stir-fry for approx. 5 mins. Reduce heat, add spring onions, miso paste, sambal oelek, chicken stock and soy sauce, simmer for approx. 10 mins. Mix the cornflour with the water, add to the pan, simmer for approx. 3 mins., stirring occasionally. Mix in the chilli oil, sugar and sesame oil. Add the silken tofu, mix thoroughly, heat gently.
HIER KOMMT: Szechuan pepper
To serve
Plate up the tofu, garnish with the reserved spring onion greens, coriander and Szechuan pepper.
| Serve with: | Rice |
|---|---|
| Note: | Traditionally, spicy bean paste doubanjiang is used for the recipe instead of miso paste and sambal oelek. |
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