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Spicy Citrus Paste Sichuan-style Bean Curd
Spicy Citrus Paste Sichuan-style Bean Curd
Ingredients (2 servings)
| Tofu (Firm type) |
300g |
| Onion |
50g |
| Ground chicken |
100g |
| Vegetable oil |
1/2 Tbsp |
| S&B Prepared Spicy Citrus Paste (Yuzu-kosho) |
1 tsp |
| Sake |
1 Tbsp |
| Chicken bouillon |
150ml |
|
【A】
Salt |
Pinch |
|
Soy sauce |
1 tsp |
|
Mirin |
1/2 Tbsp |
|
White pepper |
Pinch |
| Corn starch |
2 tsp |
| Water |
1 Tbsp |
| S&B Prepared Spicy Citrus Paste (Yuzu-kosho) |
1 tsp |
| Chives |
Pinch |
Directions
- Roughly mince the onions.
- Heat vegetable oil in a frying pan over medium heat and stir-fry the ground chicken.
When cooked, add the onion and stir-fry until they are lightly colored. Add S&B Prepared Spicy Citrus Paste (Yuzu-kosho) and mix well while stir-frying to allow the flavor to blend.
Add sake and bouillon, then add 【A】.
- Cut the tofu into 1.5 cm dices. Put the pieces into 【2】 and cook for 3 to 4 minutes, allowing the flavor to blend.
- Mix the corn starch with a small amount of water. Pour it into 【3】 and stir to thicken.
- Put it on a plate and sprinkle with chives.
