Thursday, March 7, 2013,9:24 PM by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
15 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Cut the bean curd into ½ -inch (1.5 cm) cubes. Bring a pan of water to a boil. Put in the bean curd, cook 2 minutes, and drain.
  • Cut the spring onions (scallions) into ½ -inch (1.5 cm) lengths.
  • Heat the oil in a wok or large frying pan over high heat. Put in the beans. Stir-fry 1 minute, and crush them while they are still in the pan. Add the chilli sauce.
  • Put in the stock, bean curd, and spring onions (scallions). Cook over low heat 2 minutes, stirring frequently.
  • Turn the bean curd into a serving dish, and grind the Szechuan pepper over it.


  • 500 grams bean curd
  • 4 spring onions
  • 3 tablespoons groundnut oil
  • 2 tablespoons salted black beans
  • 2 teaspoons chilli sauce
  • 2 tablespoons vegetable stock
  • 1 tablespoon tamari or shoyu sauce
  • Freshly ground Szechuan pepper, if available

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