next time: try firm silken tofu next time instead of regular tofu.
adapted from: https://www.chinasichuanfood.com/szechuan-fish-suan-cai-yu/
1) Saucepan, medium heat: a heaping tablespoon of palm fruit shortening or other oil.
2) When oil is hot, add 1 block of firm tofu (roughly chopped).
3) Fry till crispy on one side
4) Add:
– 1 hand-size packet of pickled mustard (drain liquid & roughly chop) (avail at my HMart)
– 1 thumb size ginger knob (sliced) (or add ginger powder later)
– 4 cloves garlic (sliced) (or add garlic powder later)
5) Fry till mustard is dry-ish looking. Add more oil/palm shortening if the pan is not looking oily! They should not be dry-frying in there!
6) Medium-low heat. Add:
– sichuan pepporcorn (whole peppercorns for authentic experience of picking them out later on lol) (powder for an easy dining experience w an occassional spice choking) (crushed for a combo of effects)
– sichuan pepper flakes
– garlic powder (if you don’t have fresh. or if u j want more flavor)
– ginger powder (same)
7) Add water to cover everything. Turn heat to high. Put lid on and simmer for 20 minutes. Or don’t and eat it sooner lolz.
8) Enjoy. Pungent food at it’s finest. fireeeee
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