| Yield | |
|---|---|
| Source | Glenn Chu |
| Prep time | 5 minutes |
This is real Chinese comfort food, one of my favorites from childhood. It’s quick and easy to make, so I often cook this dish at home for my family. But be careful not to burn the garlic. Use the soft variety of tofu, which has a delicate, custard-like texture, and make certain it’s very fresh. Tofu takes on an unpleasant sour taste when it is not. I also recommend using the Japanese brand of soy sauce called Yamasa, if you can find it. Its flavor is richer and more complex than most other brands.
In a large sauté pan, heat Chili Olive Oil over high heat. Add garlic and cook, stirring constantly, until lightly browned, about 1 minute. Add dried chilies and Szechwan peppercorns; cook 1 minute to infuse the oil. Add soy sauce and cook until slightly reduced, about 1 minute. Add tofu, salt and pepper; cook 2 minutes. Gently turn tofu and cook an additional 2 minutes. Add green onions and sesame oil; and heat through.
