Sichuan Braised Tofu and Potato with Chilli Bean Paste
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Ingredients
- 300 g firm tofu, cubed
- 300 g waxy potatoes, diced
- 2 tbsp doubanjiang (chilli bean paste)
- 3 garlic cloves
- 1 tsp fresh ginger, grated
- 300 ml vegetable stock
- 2 spring onions, finely sliced
- 2 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 248 kcal
- Protein
- 14 g
- Carbohydrate
- 14.9 g
- of which sugars
- 1.7 g
- Fat
- 14 g
- of which saturates
- 2.4 g
- Fibre
- 2.6 g
- Salt
- 1.95 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the groundnut oil in a wok and fry the tofu cubes for 3 minutes, turning, until lightly golden, then lift out.
- 2
Add the garlic, fresh ginger and doubanjiang to the wok and fry for 1 minute until fragrant.
- 3
Add the potatoes and stir-fry for 2 minutes, then pour in the vegetable stock.
- 4
Bring to a simmer, cover and cook for 12 minutes, until the potatoes are tender.
- 5
Return the tofu to the wok and simmer uncovered for 3 minutes, until the sauce has reduced and coats everything.
- 6
Scatter with the spring onions and serve with steamed rice.
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