Ingredients
250 g (about 1/2 lb) tofu, 100 ml (about 1/2 cup) clear broth.
Seasonings
100 g sesame oil, 3 g Sichuan peppercorns, 20 g sugar, 15 g each shredded scallion, shredded ginger, and Shaoxing wine, 10 g each soy sauce and Sichuan peppercorn oil, 1 g MSG.
Instructions
1. Steam the tofu until fully cooked through, trim off the yellow skin from the edges, cut into 2 cm cubes, place in a pot of warm water and simmer over low heat until the cubes float to the surface, then remove and drain well.
2. Heat sesame oil in a wok over medium heat until it reaches 60% hot, add Sichuan peppercorns and fry briefly until they turn yellow, then reduce to low heat and fry until they turn red, remove and discard the peppercorns, add the tofu and stir-fry evenly, once the tofu is colored, add shredded scallions, shredded ginger, soy sauce, Shaoxing wine, MSG, clear broth, and sugar, then simmer over low heat until the tofu turns a deep red color and the sauce thickens, finally drizzle with Sichuan peppercorn oil and serve. This dish is soft, smooth, sweet, and fragrant, with a tender and refreshing texture and a bright red sheen.