Tofu’s adaptability is just amazing. You can toss it into all sorts of dishes – stews, stir-fries, deep-fries, and even hot pots.

This silky tofu stew takes things a step further, fusing flavors by harnessing the sweetness of balsamic vinegar to harmonize with the umami from tomatoes, a kick of heat from dried chili peppers, and that unique numbing sensation of Sichuan peppers.

If your taste buds are tingling with curiosity, don’t hesitate – give this dish a shot!

Print

Preptime: 5 MIN

Cook Time: 10 MIN

Total Time: 15 MIN

Servings: 2

Ingredients:

• 2 small packs of silken tofu
• 2 big dried chili peppers
• 1 tsp Sichuan peppers
• 5 small dried bird eye peppers
• 2 tomatoes
• 1 tb soy sauce
• 1 tsp salt
• 1 tsp MSG
• 1 tb Shaoxing wine
• 1 tsp high quality balsamic vinegar
• water
• black peppers and spring onion for garnishing

Instructions:

1. Dice the tomatoes into small pieces
2. In a pan, add about 1 tb oil
3. Fry the three sorts of peppers all together until fragrant
4. Add the tomatoes following with the seasonings
5. If your tomatoes are not juicy enough, add more water
6. Simmer the sauce until the tomatoes are totally softened
7. Add in the tofu and cook for another 2 to 3 minutes
8. Garnish the dish with black peppers and spring onions