Sichuanese Tofu with Beef

This is my take on a Fuschia Dunlop recipe, it’s simple to prepare and manages to be simultaneously hearty and deeply savoury. I love the fact that she studied Sichuanese food out in China and has such an obvious passion for all things authentic.


3 sliced shiitake mushrooms
1 handful of beansprouts
1 block soft tofu, drained and cubed
75g/2 1/2 oz lean beef cut into fine slivers
1 tsp Shaoxing wine
1 tbsp chilli bean paste
1 tbsp finely chopped garlic
1 finely chopped green chilli
200ml/7 fl oz vegetable stock
1 tsp dark soy sauce
1 tsp cornflour mixed to a paste with 1 tbsp of cold water
3 spring onions cut into bite sized pieces
1 tsp sesame oil
900ml/3 fl oz ground nut oil


1) Combine the meat with the wine and soy sauce.
2) Heat a wok and add the oil. Fry the tofu until golden on all sides, drain and set aside on kitchen paper.
3)Re-heat the wok and add the meat. Add the chilli bean paste and chillies and fry until fragrant. 4)Add the garlic and mushrooms and then pour in the stock.
5)Add the tofu and boil until reduced by half.
6)Add the cornflour paste and the onions.
7) Remove from the heat and add the spring onions and beansprouts. Serve immediately.

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