I absolutely love this dish. I’d say it’s second only to my Kung Pao Tofu or my MoPo Tofu. It gives you everything you want from quality Sichuan food, salty, sour, sweet and spicy.
Prepare everything before you begin to cook as the cooking time is 5-6 minutes max. The prep time is 10-15 min.
Marinade for tofu
1 packet of Extra Firm Tofu, cut into 1 inch cubes.
1 Tbsp Hot Bean Paste
1 tsp Shaoxing Rice Wine
1 tsp Chinkiang Black Vinegar
2 Tbsp Light Soy Sauce
1 Tbsp Dark Soy Sauce
2 Tbsp Chinkiang Vinegar
1 Tbsp Shaoxing Rice Wine
2 tsp Sugar
1 tsp Sesame Oil
3 Tbsp Oil
3 Green Onions, cut into 1 inch pieces.
1 Red Pepper, cut into 1 inch pieces
3 cloves of Garlic, minced
6 Tien Tsin chilis
2 inch piece of Ginger Root, peeled and minced
2 tsp Cornstarch, mixed with 2 Tbsp water.
Mix your cubed tofu and marinade ingredients and set aside.
Preheat your oven to 350F and roast the cashews on a foil lined baking sheet for 6-7 minutes. Remove and set aside.
Heat your oil to a high temperature, and then add your garlic ginger, stir fry for 30 seconds, then add your green onions and red pepper. Stir fry for 2-3 minutes until just tender.
Add your sauce and cook until it just begins to thicken slightly. Approx 1 minute. Add your tofu and then cook for 1 minute.
Add your cornstarch mixture and cook until thickened. Maybe 15-30 seconds. Serve over hot Chinese or Jasmine rice.