Named after Zuo Zongtang, a Qing Dynasty statesman and military leader, this dish is comfort food 101. Perfect for those who like spicy food, but are cutting down on their meat intake.
1 tbsp vegetable oil
200g cubed tofu pieces
1 bunch of spring onions, cut into 5cm slices
5 dried red chillies
1 tsp garlic purée
1 tbsp toasted sesame seeds
FOR THE SAUCE
1 tsp cornflour
2 tbsp Chinese shaoxing rice wine
2 tbsp sugar
1 tbsp rice vinegar
2 tbsp fermented chilli bean paste (doubanjiang, see tip below)
3 tbsp light soy sauce
- Combine all the ingredients for the sauce in a bowl, mix well and set to one side.
- Place your wok over a medium-high heat. When hot add the oil then the tofu and fry for 1-2 minutes. Add the spring onions, dried chillies and garlic purée to fry for a further minute.
- Give your sauce a quick mix, add to the wok and bring to the boil, stirring the whole time. Continue to cook for a further 2 minutes, allowing the sauce to thicken.
- Transfer to a serving plate and sprinkle with the toasted sesame seeds. Enjoy it as it is or with noodles.
TIP If you have trouble finding doubanjiang, you can replace it with Lee Kum Kee Chilli Bean Sauce, which is available in supermarkets.
Now buy the book
Our recipes are from 10-Minute Chinese Takeaway by Kwoklyn Wan (Quadrille, £16). To order a copy for £13.60 until 13 February, go to mailshop.co.uk/books or call 020 3176 2937. Free UK delivery on orders over £20.