Silken Tofu with Sichuan-Spicy Cabbage – Recipe

This is something that you could serve as a fancy side-dish to a Chinese meal, but to be honest I made it as an easy main meal when I got home from work late earlier this week. Either way it makes a mouthwateringly-savoury dish.

Ready? Let's go.


1 tbsp toasted sesame oil
2 large cloves garlic, finely chopped
1 tsp crushed Sichuan peppercorns
2cm cube ginger, peeled and finely chopped
About 5 leaves of a large baicai (Chinese white cabbage), chopped into large pieces
2 tsp soya sauce
Small pinch of sea salt
2 spring onions, chopped
1 tbsp homemade chilli oil (including the sediment)
1 block silken tofu (soft), drained thoroughly
Small handful of fresh coriander, to garnish


1. Heat the sesame oil in a wok on a low to medium heat and fry the garlic, ginger and peppercorns for a minute or two until fragrant.

2. Turn up the heat and add the baicai leaves, frying for another three minutes or until starting to soften. Add the soya sauce and salt and fry for a further three to five minutes.

3. Turn the heat back down and add the spring onions. Fry for a further minute, stir in the chilli oil and take off the heat.

4. Place the drained tofu on a serving plate, and spoon over the spicy cabbage. Tear the coriander leave over the top and serve warm.

Enjoy, and have fun.


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