*VIDEO & RECIPE BY @littlericenoodle on Instagram.
🌈INGREDIENTS:
Fresh Tofu Skin(Baiye Tofu) 250g
Enoki Mushrooms 100g
Bean Sprouts 100g
Garlic🧄 5-6 Cloves
Ginger 10g
Chili Flakes 1 tsp+1 tbsp
Pixian Broad Bean Paste 1 tbsp
Chili Oil 2 tbsp
5 Spices 1/2 tsp
Hot Water/Hot Veggie Stock 500ml
Soy Sauce 2 tbsp
Ground Sichuan Peppercorn 1/2 tsp
Scallion 1 Stalk
Oil 50ml
🌈Recipe
1.Cut garlic and ginger finely, cut scallion into small pieces, cut the end part(the part with mud)of the enoki mushrooms off, soak the mushrooms in water for 15 mins(add 1/2 tsp salt to the water). Separate the fresh tofu skin sheets and cut them into strips(about 1cm wide)
2.Boil water in a pot, when it’s boiled add tofu skin, let it cook for 1 minute then take it out. Cook enoki mushrooms for 30s and bean sprouts for 15s then put them in a big bowl
3.Heat up a wok(medium heat), when it’s hot enough add oil, add half of the garlic and all the ginger, stir-fry for 30s then add 1 tsp chili powder, stir for 15s then add 1 tbsp Pixian Broad Bean Paste, stir-fry for 30s, add 2 tbsp chili oil(check our Reel for recipe)and 1/2 tsp 5 spices, stir for 30s
4. Add tofu skin, stir until it’s covered with sauce, add 500ml hot water or veggie stock, when the water starts to boil add 2 tbsp soy sauce, mix it well
5.Let it cook over medium-low heat for about 5 mins, then pour everything in the big bowl with enoki mushrooms bean sprouts. Add the other half of garlic, 1 tbsp chili flakes, 1/2 tsp ground Sichuan peppercorn, scallion
6.Heat up 50ml oil to about 180-200°C(356-392 °F), pour the oil evenly over the dish, enjoy😋
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Original Source Can Be Found Here
