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Peng's home-style bean curd

Fuchsia Dunlop from Great Food Live
Fuchsia Dunlop's wonderfully flavoursome recipe combines pork, bean curd and black beans in this authentic Chinese dish

Peng's home-style bean curd

Method

1. Put the pork in a bowl, add the rice wine and salt and mix well. Set aside.

2. Cut the bean curd into oblong slices, about 1cm thick.

3. Cut the spring onion greens and chillies into thin diagonal slices, discarding the chilli seeds as far as possible.

4. Heat the oil in a wok over a high heat to 180-200C.

5. Add the bean curd in 3 or 4 batches and fry until the slices are just golden. Drain and set aside on kitchen paper.

6. Pour off the oil, reserving 3 tablespoons.

7. Clean the wok, then reheat it over a high heat until smoke rises, add the reserved oil and swirl it around.

8. Add the garlic and chillies and sizzle for a few seconds until fragrant.

9. Add the pork and as it becomes pale, add the black beans, stirring all the time.

10. When everything is hot and fragrant, pour in the stock, add the bean curd and dark soy sauce and bring to the boil.

11. Reduce the heat and simmer for several minutes to allow the flavours of the sauce to enter the bean curd.

12. Add salt to taste, if necessary.

13. Add the potato flour mixture and stir in the spring onions.

14. To serve: remove from the heat and stir in the sesame oil and chilli oil. Serve in a bowl with steamed Chinese or Thai sticky rice.

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Serves: 2

Prep: 20 min
Cook: 20 min

Ingredients
75g boneless lean pork, thinly sliced
1 tsp rice wine
½ tsp Salt
500g Tofu
3 Spring onions, green parts only
2 long red chillies
200ml groundnut oil
1 tbsp finely chopped garlic
3 tbsp black fermented beans, rinsed
200ml chicken stock
¼ tsp dark Soy sauce
Salt
¾ tsp potato flour, mixed with 1 tbsp cold water