Author Notes
This was a recipe I made up the other day using ingredients I had in the house —Dave MP
Ingredients
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1/2 teaspoon
white peppercorns
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1/2 teaspoon
Sichuan peppercorns
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1-2 pieces
star anise
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3
cloves of garlic, smashed and roughly chopped
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2
stalks of celery, chopped in bite-size pieces
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1
package of firm tofu
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2 teaspoons
soy sauce
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1/2 - 3/4 cups
broth (vegetable or beef)
Directions
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In a mortar and pestle, crush the peppercorns and the star anise until fine.
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Heat a wok until it's smoking, then add about 1 T of vegetable or peanut oil. Throw in the garlic and cook for about 20 seconds, then add celery.
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Cook celery for about 2 minutes.
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Add broth and let simmer until tofu is completely heated.
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Turn down heat, then add oyster sauce. Stir until oyster sauce is completely incorporated.
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Serve with white rice.
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