Pleasing to the eye, and exciting for the tongue. This dish from Sichuan is a quick dish to accompany rice.
1 pound silken tofu
2 oz. green onion
4 slices ginger
2 garlic cloves
1 tablespoon spicy black bean sauce
1 tablespoon olive oil
1 tablespoon hot chili oil
1 teaspoon ground Sichuan peppercorn
1 teaspoon sugar
½ cup water
Cut tofu into cubes, about 1-inch, not too small.
Finely chop green onion, ginger and garlic.
Heat oil in skillet, add spicy bean paste, sauté over high heat until fragrant.
Add ginger and garlic and sauté one more minute.
Put tofu into the skillet, gently push with a spatula so the cubes are evenly spread out. (Don’t use force, otherwise the tofu will break.)
Pour water into the skillet, add ground Sichuan peppercorn, hot chili oil and sugar, lower the heat and simmer for 2 minutes.
Add green onion and remove from heat.