Super easy recipe, perfect for beginners. It’s quick, delicious, and won’t make you gain weight. Soft and tender, served with a bowl of brown rice—it’s filling and guilt?free.
Steps：
1、Prepare the main ingredients:
200 g silken or medium?firm tofu (between silken and firm)
Minced garlic and spring onion/scallion, to taste
1 tbsp Pixian doubanjiang (broad bean paste)
1 g ground Sichuan peppercorn powder
1 g white pepper powder
1 tbsp light soy sauce
1 g cornstarch (for slurry)
2、Spray a little oil in the pan. Sauté the spring onion, garlic, and doubanjiang briefly until fragrant.
3、Add some water (about enough to cover the tofu), then gently place the tofu in. Season with light soy sauce, Sichuan peppercorn powder, and white pepper. Simmer over medium?low heat for 2 minutes.
4、Stir in a cornstarch slurry (mix the 1 g cornstarch with a little water), cook until slightly thickened, then turn off the heat and serve.
Tips：
1、Choose silken or medium?firm tofu for a soft, smooth texture.
2、Doubanjiang is already salty—just a bit of soy sauce for color and extra flavour is enough; no additional salt needed.
3、If you like it spicier, add dried red chillies or fresh bird’s eye chillies. I skipped them because I’m prone to getting overheated (sore throat/acne), but feel free to adjust.