Prep time: 15 minutes

Cook time: 5 minutes

Shopping List:

450 grams of regular tofu

6 medium shitake mushrooms (chopped finely)

1 tablespoon of broad bean paste

2 garlic cloves

1 tablespoon Sichuan peppercorn powder

1 tablespoon oil

1 tablespoon salt

1 bunch shallots

Stir-fry sauce:

1 tablespoon light soy sauce

3 tablespoons water

1 tablespoon starch

1 teaspoon salt

Method:

1. Cut tofu into squares and chop wash shitake mushrooms. Then slice ginger, chop garlic and cut shallot whites into small sections.
2. Prepare container; pour water with a pinch of salt. Soak tofu cubes for 10 minutes. Then drain.
3. Prepare small bowl, mix all ingredients for sauce and mix evenly. Set aside.
4. Use wok to heat up oil; and garlic, ginger and shallots into stir-fry until you can smell the aroma. Add chopped mushrooms and stir until soft. Remove the mushrooms to one side of the wok.
5. Add broad bean paste and Sichuan peppercorn powder; continue frying.
6. After 1 minute, add tofu and pour in sauce. Cook for 3 minutes. Toss the wok from time to time.
7. Serve hot.