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The Tongue-Numbing "Flower Pepper" of Sichuan Province
by Kimberly Dukes
The Tongue-Numbing "Flower Pepper" of Sichuan Province
by Kimberly Dukes
Ingredients
- 1/2 block of very firm tofu, cut into 1/2-inch thick "tiles"
- Small bunch of green onions, chopped on a slant (about 1/2 cup)
- 4 tablespoons peanut oil
- 1/2 teaspoon flour or cornstarch
- 2 tablespoons water
- Salt to taste
- 3/4 teaspoon ground Sichuan peppercorn
Instructions
In a wok, heat the oil until very hot. Fry the tofu slices until they begin to look brown and toasty. Using a slotted spoon, remove the tofu to a plate to drain. Remove the oil and wipe the wok.
Add just enough oil to make the bottom of the wok gleam. Heat until very hot. Add the green onion and stir fry for about 30 seconds. Add the drained tofu and stir fry for about a minute. Add the cornstarch, water, salt, and stir. Remove to an oval plate. Dust theground Sichuan peppercorn on top of the tofu.
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This recipe and others can be found in the following article:
The Tongue-Numbing "Flower Pepper" of Sichuan Provinceby Kimberly DukesIngredients
InstructionsIn a wok, heat the oil until very hot. Fry the tofu slices until they begin to look brown and toasty. Using a slotted spoon, remove the tofu to a plate to drain. Remove the oil and wipe the wok. Add just enough oil to make the bottom of the wok gleam. Heat until very hot. Add the green onion and stir fry for about 30 seconds. Add the drained tofu and stir fry for about a minute. Add the cornstarch, water, salt, and stir. Remove to an oval plate. Dust theground Sichuan peppercorn on top of the tofu.
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