SPICY TOFU LEEK STIR FRY & NOODLE SOUP

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SPICY TOFU LEEK STIR FRY & NOODLE SOUP
By @sncxkitchen

Recipe➡️
🔹Main Ingredients
🔸2–2½ tbsp grapeseed oil
🔸½” ginger (finely sliced)
🔸5 dried red chili pepper (soaked & cut to ½” slices)
🔸½ tbsp Sichuan peppercorn
🔸1 tbsp fermented black beans/douchi
🔸2 tbsp Pixian doubanjiang
🔸3 garlic cloves (finely minced)
🔸298 gm/10.5 oz. five spiced tofu (sliced)
🔸1 leek (white part only – sliced diagonally)

🔹Seasoning (whisk until well combined)
🔸¼ cup water
🔸1 tsp cooking wine
🔸1 tsp vegan fish sauce
🔸1 tsp sugar
🔸1 tsp salt or to taste

▪️Steps
▫️In a large skillet/non-stick pan on medium heat, add the oil. Once the oil heats up, add the ginger, dried chili pepper, peppercorn, douche & doubanjiang. Sauté stirring frequently until slightly fragrant.
▫️When it’s slightly fragrant, add the garlic. Sauté stirring frequently until the aromatics are fragrant.
Add the tofu. Stir to combine & sauté for ~1 min.
▫️Then add the leek. Stir to combine & sauté for another min.
▫️Lastly, add the seasoning. Stir to combine & sauté for 1 – 2 mins until the tofu & leek has absorbed the seasoning.
▫️Taste the dish. Adjust & add more salt if desired.
▫️Turn off heat, dish up & set aside.
▫️Serve this stir fry with noodle soup, congee or rice with a little sesame oil and/or chili oil.

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