Product(s) Used for this Recipe
Chili Sauce
Oyster Sauce

Hot and Spicy Beancurd

3 pieces soft tofu, diced small
100g mince chicken
1 leek or 3 stalks spring onions, chopped finely
2 tbsp chili bean paste
1 tbsp preserve black beans, crushed
Some ground Sichuan peppers or black pepper

Sauce Ingredients
2 tbsp Kimball Chili Sauce
1 tbsp Kimball Oyster Sauce
1 tbsp soy sauce
100ml water
(mixed together)

Thickening Mixture
2 tsp cornflour
5 tbsp water
(mixed together)
Cooking Detail
Cook Method: Stovetop
Preparation Time: 2
Cooking Time: 20 minutes
Serving: 4
1) Heat 4 tbsp oil and stir - fry minced chicken until it changes in colour. Add in chili bean paste, black beans and continue to stir-fry for another 1 minute.
2) Add in diced tofu and sauce mixture and cook it for 3 minutes, then lastly add in leeks or spring onions and thickening mixture. Bring it to a boil and turn off fire.
3) Serve with some ground Sichuan or black pepper.