A bold fusion dish blends traditional Thai flavors with Chinese spices, combining firm tofu and pork mince in a spicy, aromatic stir-fry. Sichuan peppercorns and dried chillies provide a fiery kick, while fermented black beans and doubanjiang add depth, all balanced with garlic, ginger, and a touch of sweetness. The recipe incorporates a slurry for texture and chilli oil for extra heat, promising a rich, umami-packed meal. Perfect for adventurous cooks seeking a fusion of bold, contrasting flavors in a single pan.
🥗 INGREDIENTS • 300g firm tofu • 125g pork mince • 1.5 tbsp Sichuan peppercorns • 4 large dried chillies • 2 tbsp doubanjiang (chilli bean paste) • 2 tsp fermented black beans in chilli oil • 2 large garlic cloves • Fresh ginger (thumb-sized piece) • 2 spring onions • 1 tsp chilli oil • 1 tsp chicken powder • 1 tsp sugar • 1 tbsp salt • 1 tsp cornflour + cold water to make the slurry • 500ml water • Oil for cooking submitted by /u/thaisalvesbr [link] [comments]
