BBC Homepage
Skip to content
Accessibility Help
Your account
Home
News
Sport
Earth
Reel
Worklife
Travel
Culture
Future
Music
TV
Weather
Sounds
More menu
More menu
Search BBC
Home
News
Sport
Earth
Reel
Worklife
Travel
Culture
Future
Music
TV
Weather
Sounds
Close menu
BBC Food
All Food
Home
Recipes
Budget Recipes
Chefs
Stories
Diets
Programmes
Techniques
My Food
More
Recipes by category
In Season
Occasions
Cuisines
Ingredients
Dishes
Collections
Collections
Easy chicken
Easy soups
Easy lunches
Quick dinners
Slow cooker
Air fryer
15-minute healthy
Everyday vegetarian
High protein
Low-carb
Popular recipes
Pancakes
American pancakes
Banana bread
Apple crumble
Cheesecake
Victoria sponge
Chocolate brownies
Chocolate cake
Flapjacks
Yorkshire pudding
Butternut squash soup
Cauliflower cheese
Cottage pie
Chilli con carne
Toad in the hole
Lasagne
Spaghetti bolognese
Spaghetti carbonara
Search
Sweetcorn mapo tofu
Fruit and vegetables
2
garlic
cloves, finely chopped
2.5cm/1in piece fresh root
ginger
, peeled and grated
1 red
chilli
, seeds removed, finely chopped
1 tbsp
chilli
bean paste
150g/5½oz fresh
sweetcorn
kernels
1
spring onion
, finely chopped
1 small handful fresh
coriander
, leaves and stems roughly chopped
Tins, packets and jars
1 tbsp fermented salted
black beans
, rinsed and crushed
cooked
jasmine rice
Cooking ingredients
2 tbsp
peanut oil
1 tbsp tamari or low sodium light
soy sauce
1 tbsp black
rice vinegar
or balsamic
200ml/7fl oz hot
vegetable stock
(made using ½ a stock cube or stock pot)
1 tbsp Sichuan preserved vegetables in
chilli oil
, finely chopped (available from Asian supermarkets)
1 tbsp
cornflour
, blended with 2 tbsp cold water
2 pinches ground toasted
Sichuan peppercorns
1 tbsp black
sesame seeds
Dairy, eggs and chilled
250g/9oz firm
tofu
, drained, sliced into 2.5cm/1in cubes
Other
1 tbsp Shaoxing rice wine or
dry sherry
Back to recipe
You might also like:
news
|
sport
|
weather
|
worklife
|
travel
|
future
|
culture
|
world
|
business
|
technology
