- 2 tbsp vegetable oil
- 100 gm bacon, thinly sliced
- 25 gm ginger, cut into julienne
- 1 garlic clove, thinly shaved on a mandolin
- ½ tsp Sichuan peppercorns, coarsely ground in a mortar and pestle
- 2 baby cos lettuces, cut into wedges
- 1 tbsp each Shaoxing wine and light soy sauce
- 2 tsp oyster sauce
- ½ tsp red bean paste (optional; see note)
- To serve: steamed jasmine rice
- For deep-frying: vegetable oil
- 200 gm plain flour (1⅓ cups)
- 1 tsp each sea salt flakes and freshly ground black pepper
- 1 tsp Sichuan peppercorns, finely ground in a mortar and pestle
- 600 gm silken tofu, cut into 16 pieces
- 1For deep-fried tofu, heat oil in a large saucepan to 180C. Combine flour, salt, pepper and Sichuan peppercorns in a bowl. Coat tofu in flour mixture to coat, then deep-fry, turning occasionally, until golden (2-4 minutes; be careful as hot oil will spit). Remove with a slotted spoon and drain on absorbent paper.
- 2Meanwhile, heat oil in a wok until smoking. Add bacon, stir-fry until golden (1 minute), add ginger, garlic, Sichuan peppercorns and lettuce and stir-fry until lettuce just wilts (20 seconds). Add remaining ingredients (except rice), toss to combine and serve with tofu and steamed rice.
Note Red bean paste is available from Asian grocers.