This Sichuan style salad is a delicious way to eat on a hot day. The dressing is fairly authentic although the carrots I added perhaps not as much. First soak some black fungus in boiling water to soften. Meanwhile make the dressing. Mince 6-8 cloves of garlic, a similar amount of fresh ginger and finely…… Continue reading tofu salad
Tag: sichuan food
kung pao tofuÂ
Kung Pao (Gong Bao) is a classic dish from Sichuan province in south-west China. Traditionally made with chicken, vegetables and peanuts, here is a version using firm tofu instead. To start, cut a 450g (16 oz) block of firm tofu into 2.5cm (1″) cubes and marinate in 2 tablespoons of soy sauce and 1 tablespoon…… Continue reading kung pao tofuÂ
mapo tofu 2.0
I used to cook a delicious (but not very authentic) Mapo tofu or Grandma’s beancurd. Since I’m now more familiar with Sichuan food, here’s a more authentic and spicy version. You will need some Sichuan pantry staples – Sichuan peppercorns, spicy bean paste (doubanjiang) and homemade chilli oil – for this recipe. If you don’t…… Continue reading mapo tofu 2.0
strange flavour chicken
Strange flavour or Guaiwei (怪味) is a speciality of Sichuan food. Named for the combination of many different flavour profiles into one cohesive sauce, it includes hot chilli oil, numbing Sichuan peppercorns, sweet sugar, sour vinegar, salt, savoury soy sauce, and nutty sesame paste and oil. Strange flavour sauce is sometimes used in hot dishes…… Continue reading strange flavour chicken
fish with green sichuan peppercorns
After seeing this Chengdu recipe in Fuchsia Dunlop’s The Food of Sichuan, I bought green Sichuan peppercorns. This unripened version of the red Sichuan peppercorn has become popular in Sichuan cuisine over the last century. The flavour is brighter and fruitier than the red peppercorns. Altogether delicious. First cut 325g (11½ oz) of fish fillets…… Continue reading fish with green sichuan peppercorns
fish-fragrant pork slivers
Fish-fragrant or yuxiang flavouring, despite its name, doesn’t contain any fish or seafood. It’s a wonderful combination of doubanjiang (broad bean paste), sugar, vinegar, soy sauce and pickled chillies. This is a slightly adapted version of another sensational recipe by Fuchsia Dunlop from The Food of Sichuan. First, soak 4-5 wood-ear fungus in boiling water…… Continue reading fish-fragrant pork slivers
black fungus, shiitake mushroom and tofu hotpot
This Chinese style vegetarian (and vegan) dish is substantial enough to be a meal on its own or serve it along with other dishes as part of a banquet. A ceramic pot or tagine is ideal for this dish. In separate bowls soak the dried Shiitake mushrooms and the black (wood-ear) fungus in boiling water…… Continue reading black fungus, shiitake mushroom and tofu hotpot
three sichuan salads
More cold dishes from The Food of Sichuan by Fuchsia Dunlop: “A Sichuan feast always begins with a teasing spread of cold dishes to arouse the senses and set the mood for the meal to come.” These three salads are all easy to make and delectable. Spicy steamed eggplant (aubergine) salad. For this salad, cut…… Continue reading three sichuan salads
sichuan cold-dressed chicken
Fuchsia Dunlop fell in love with Sichuan cookery when she moved there in 1994. She attended the Sichuan Institute of Higher Cuisine in Chengdu and was the first westerner to train there as a chef. Her Sichuan cookbook Land of Plenty, which was published 20 years ago, was voted one of the greatest cookbooks of…… Continue reading sichuan cold-dressed chicken
eggplant and tofu in garlic sauce
I love Sichuan food. It’s so full of robust flavour without overpowering the ingredients. This recipe from Serious Eats has the perfect balance of salt, sweet, sour and spice. All the ingredients you might not recognise are readily available at Asian supermarkets. Cut 900g (2 lbs) of eggplants into chunks. Place them in a large…… Continue reading eggplant and tofu in garlic sauce
michelle picker cooks 