Spicy hot beef and tofu

Neil Perry
Spicy hot beef and tofu.
Spicy hot beef and tofu. Photo: William Meppem

If you like a bit more texture, the beef is great with firm tofu, either sliced into thin large pieces or small squares. You can also replace the beef with minced pork, chicken, duck or even quail.


2 tbsp vegetable oil

1 cup minced beef

1 clove garlic, finely chopped

2 spring onions, sliced

2 tbsp hot bean paste

125ml fresh chicken stock

1 tsp Shaoxing wine

1 tsp light soy sauce

½ tsp dark soy sauce

½ tsp chilli flakes

2 tsp caster sugar

¼ tsp sea salt

300g silken tofu, cut into 2cm cubes

generous pinch Sichuan pepper

½ tsp sesame oil

coriander leaves, to garnish


Heat a wok until smoking. Add the vegetable oil and when hot, add the minced beef, garlic, spring onion and hot bean paste and stir-fry until fragrant.

Add the stock, Shaoxing wine, soy sauces, chilli flakes, caster sugar and salt. Bring to the boil, add the tofu and reduce the heat to a gentle simmer, until the liquid thickens slightly. Add the Sichuan pepper and sesame oil and gently mix together.

To serve, gently transfer the contents of the wok to a platter and garnish with coriander.

Note: Serves 4 as part of a shared banquet.