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Ingredients
US|METRIC
4 SERVINGS
- 450 grams soft tofu
- 150 grams pork neck
- 25 grams pickled ginger
- 1 Tbsp. Sichuan peppercorns (green)
- 10 grams hot chili (dried, roughly sliced)
- 1 Tbsp. chili bean paste (doubanjiang; we get the Lee Kum Kee version)
- 1 tsp. dark soy sauce
- 20 grams Chili (pickled)
- 1/2 sprig spring onion
- 1 Tbsp. potato starch (for the starch slurry)
- 150 mL water (/ 0.6 US cup, for the starch slurry)
- 1/2 cooking oil (US cup)
- 1 tsp. sugar (or to taste)
- 2 tsp. salt (one for boiling bean curd, one for seasoning; season to taste)
- 200 mL water (/ 0.8 US cup)
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NutritionView More
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120Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories120Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol0mg0% |
| Sodium1320mg55% |
| Potassium240mg7% |
| Protein9g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate9g3% |
| Dietary Fiber<1g4% |
| Sugars3g |
| Vitamin A2% |
| Vitamin C8% |
| Calcium15% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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