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

  1. Roughly mince the onions.
  2. 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】.
  3. 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.
  4. Mix the corn starch with a small amount of water. Pour it into 【3】 and stir to thicken.
  5. Put it on a plate and sprinkle with chives.