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Guizhou Spicy Doufu
|Guizhou Spicy Doufu|
3 Tablespoons vegetable oil
1/2 pound firm doufu, pressed for half an hour, then cut into one-inch cubes
1/4 pound hand-minced beef
2 cloves peeled garlic, coarsely chopped
2 Tablespoons fermented bean paste
2 teaspoons chili paste
3 Tablespoons beef stock
2 Tablespoons black vinegar
2 Tablespoons minced fermented Sichuan cabbage
2 Tablespoons cornstarch mixed with two tablespoons cornstarch
1. Heat wok or heavy fry-pan, then add oil, and when hot, add the doufu and stir-fry for three minutes or until golden. Then remove and drain on paper towels.
2. Add minced beef and the garlic, and stir-fry for one minute until the meat is no longer pink before adding the bean paste and the chili paste. Stir well, then add the stock and the vinegar, and bring to the boil.
3. Next add the minced fermented cabbage and the cornstarch paste. Stir until the sauce thickens, then serve.