🥘 Ingredients:

  • 1 block soft tofu (south tofu or silken tofu works even better!)

  • 50g ground beef or pork

  • Soul seasonings: Pixian doubanjiang (fermented broad bean paste), douchi (fermented black beans), chili flakes, ground Sichuan peppercorns, minced garlic, minced ginger, water starch slurry.

🔥 Recipe:
1️⃣ Blanch tofu: Cut tofu into small cubes. Blanch in salted boiling water for 1 minute (this prevents the tofu from breaking and removes any beany smell).
2️⃣ Brown meat: Heat pan, add ground meat and stir-fry until dry, browned, and oil releases—this is the base of the aroma.
3️⃣ Create red oil: Add ginger, garlic, doubanjiang, and douchi. Stir-fry over medium-low heat until a rich red oil forms. Add a pinch of chili flakes for extra color.
4️⃣ Simmer for flavor: Add a bowl of water. Gently place in the tofu. Add light soy sauce and a pinch of sugar. Simmer over medium-low heat for 3-5 minutes, letting the tofu absorb all the flavors.
5️⃣ Thicken the sauce: Slowly stir in the water starch slurry in three stages, allowing the sauce to coat every piece of tofu—this step is essential!
6️⃣ Final touch: Sprinkle generously with ground Sichuan peppercorns and chopped garlic sprouts or scallions before serving!