Sorry, you need to enable JavaScript to visit this website.


  • 30 min
  • Easy
  • 10
  • 220 grams HARVEST GOURMET® Stir Fry Mince
  • 8 tablespoons Corn oil
  • 2 tablespoons Sichuan Peppercorns
  • 6 tablespoons Ginger, minced
  • 2 tablespoons Fermented black beans
  • 10 grams Red chilli padi, minced
  • 4 tablespoons Spicy bean sauce
  • 2 tablespoons Chilli oil
  • 0.32 liter Water
  • 2 tablespoons Cornstarch
  • 2 tablespoons Water, for cornstarch slurry
  • 900 grams Silken tofu, cut each 300g block into 8 pieces.
  • 2 tablespoons Sesame oil
  • 1 tablespoon White sugar
  • 50 grams Coriander leaves
  • 5 teaspoons Sichuan Peppercorns
In a frying pan, lightly sauté the HARVEST GOURMET® Stir Fry Mince, set aside.
In a wok, add in corn oil and Sichuan peppercorn, stir-fry over medium heat till fragrant. Add in ginger, black bean and chilli padi, stir-fry till fragrant. Add in bean sauce and chilli oil, stir well. Turn heat up to high, add water, and bring to a boil.
Combine cornstarch and water together, add cornstarch slurry into the wok.
Allow the sauce to thicken before adding tofu and HARVEST GOURMET® Stir Fry Mince. Simmer for 3-5 minutes on low heat. Add in sesame oil and sugar, stir well to combine.
Garnish with Sichuan peppercorns and coriander leaves before serving.

Would You Like to Receive Our Latest Recipes?