NUTRITION INFORMATION: Amount for 1/4 of Recipe: Calories: 230, Total Fat 18.3g, Saturated Fat: 3.6g, Cholesterol: 0mg, Sodium: 987mg, Total Carbohydrate: 9g, Dietary Fiber: 1.5g, Sugar: 3g, Protein 11.5g
- Some silken tofu comes in 14-ounce packages, which also works for this recipe.
- You can also use cornstarch or potato starch.
- If doubanjiang is difficult for you to obtain, use a different chili sauce and add another 1/2 tablespoon of the black bean garlic sauce. Be careful when using other chili sauces because they can be a lot spicier than doubanjiang. You can use leftover doubanjiang for other stir fries.
- You can find red Sichuan peppercorns in Chinese supermarkets or online. 2 teaspoons of Sichuan peppercorns will give you an adequate amount of spice without feeling as if your mouth was on fire. I don’t like using over 1 tablespoons of peppercorns, but feel free to add more to suit your taste.
- I prefer using gochugaru because it gives the sauce a nice red color and it has some level of spice. You can use Chinese chili flakes or even red pepper flakes that you can find in supermarkets. Warning: if you are using red pepper flakes that are pretty spicy, I recommend only using 3/4 teaspoon of it.
- If you know it is going to be a while before you actually make the sauce for the tofu, remove tofu from hot water after 5 to 8 minutes.