Sichuan Spicy Tofu Stir-Fry with Numbing Peppercorns

Ingredients

• 14 oz firm tofu, drained and cubed
• 2 tablespoons vegetable oil
• 1 tablespoon Sichuan peppercorns, lightly crushed
• 3 cloves garlic, minced
• 1 inch ginger, minced
• 1 bunch spring onions, cut into 1-inch pieces
• 2 tablespoons soy sauce
• 1 tablespoon chili bean paste
• 1 teaspoon sugar
• 1 teaspoon rice vinegar
• 1 cup water

Method

1. 01
   Heat 1 tablespoon of vegetable oil in a wok over medium-high heat. Add the cubed tofu and fry until golden brown on all sides. Remove and set aside.
2. 02
   In the same wok, add the remaining tablespoon of oil. Add the Sichuan peppercorns and stir-fry for about 30 seconds until fragrant.
3. 03
   Add the minced garlic and ginger to the wok and stir-fry for an additional minute.
4. 04
   Add the chili bean paste and stir-fry briefly until the oil is red and fragrant.
5. 05
   Return the tofu to the wok and add the soy sauce, sugar, and rice vinegar. Stir to combine.
6. 06
   Pour in the water and bring to a boil. Reduce the heat and let it simmer for a few minutes to allow the flavors to meld.
7. 07
   Add the spring onions and stir-fry for another minute until they are just wilted.
8. 08
   Serve the stir-fry hot, garnished with additional spring onions if desired.