This is an incredibly mouth-watering Chinese dish. Blanched tofu is simmered in a spicy sauce with garlic shoots, then sprinkled with ground Sichuan peppercorns.



Original recipe yields 2 servings
The ingredient list now reflects the servings specified


  • Bring a small pot of salted water to a boil. Add tofu; boil for 1 to 2 minutes. Drain.

  • Heat oil in a deep skillet or wok over medium-high heat. Cook and stir the chili bean paste until fragrant, about 1 minute. Add ginger and chile powder; cook and stir until fragrant, 1 to 2 minutes.

  • Stir tofu into the skillet; pour in enough water to cover. Bring to a boil. Stir in garlic scapes, soy sauce, and salt. Reduce heat and simmer until flavors combine, about 5 minutes.

  • Mix 1 teaspoon water and cornstarch together in a small bowl until cornstarch is dissolved. Pour into the skillet and stir gently until sauce thickens, 3 to 5 minutes. Sprinkle ground Sichuan peppercorns on top.

Nutrition Facts

506 calories; 25.7 g total fat; 0 mg cholesterol; 956 mg sodium. 48.9 g carbohydrates; 28.3 g protein; Full Nutrition