Nutrition balance score
Great
Glycemic Index
33
Low
Glycemic Load
7
Low
Nutrition per serving
Calories343.1 kcal (17%)
Total Fat20.8 g (30%)
Carbs20.7 g (8%)
Sugars6.4 g (7%)
Protein20.4 g (41%)
Sodium666.1 mg (33%)
Fiber4.2 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 ½ tspSichuan peppercorns
2 Tbsprapeseed oil
3garlic cloves
peeled and minced
1.5 cmfresh ginger
piece, peeled and grated
250gfresh shiitake mushrooms
finely chopped
500gleek
large, cut into thin rounds
2 Tbsptoasted sesame oil
2 Tbspchilli bean sauce
I like
1 Tbspdark soy sauce
2 tspsalted fermented black beans
rinsed and chopped, I like the, optional
600gfirm tofu
cut into 1.5cm x 1.5cm cubes I like
500mlvegetable stock
suitable for vegans
1 ½ Tbspcornflour
mixed with 1 1/2 tbsp water
Instructions
Step 1
Grind the Sichuan peppercorns in a mortar until very well ground. Take a sniff and revel in their strange and wonderful grapefruit smell.
Step 2
Heat the oil in large frying pan on a medium flame and, once hot, add the garlic and ginger, and stir-fry for two minutes. Add the mushrooms, cook for six minutes, then add the leeks and stir-fry for a further two minutes, until they soften and unravel. Transfer the vegetables to a bowl.
Step 3
Put the sesame oil, ground Sichuan peppercorns, chilli bean sauce, soy sauce and black beans in the same pan, and fry for a couple of minutes, until the oil separates. Add the tofu, stir to coat, then return the vegetables to the pan. Pour over the stock, bring to a boil, then stir in the cornflour paste and heat until the sauce thickens. Take off the heat and serve with plain white rice.
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