Ingredients
Main Ingredients (2 servings)
Seasonings
Steps
- Cut 200g Tofu into rectangles, similar in size to the oysters.
- Place the cut tofu in a bowl and pour hot water over it to warm.
- Sprinkle 10 Oysters generously with a pinch of Salt and drizzle with 3 tbsp Cooking Sake (Rice Wine).
- Lightly rinse the oysters under water and place them in a bowl.
- Add 40-50g Beef (or Pork) to a frying pan and stir-fry over medium heat.
- Once the fat renders and becomes fragrant, add 2 tbsp minced Scallions, 1 tbsp minced Ginger, and 1 tbsp minced Garlic, and continue to stir-fry.
- Push the stir-fried meat and aromatics to the side of the pan. Add 1 tsp Doubanjiang (Spicy Bean Paste) and 2 tsp White Sesame Oil to the empty space, and stir-fry over low heat until it sizzles. **This is the key!** Slowly bring out the fragrance without burning.
- Once the Doubanjiang is fragrant, mix it with the stir-fried meat and aromatics.
- Add 2 tsp Cooking Sake (Rice Wine) and 1.5 tbsp Soy Sauce, and mix well.
- Add half of the 6 tbsp Chicken Broth (3 tbsp) and mix everything together.
- Drain the warmed tofu well in a colander.
- Taste and adjust seasoning with Soy Sauce, a pinch of Salt, and a pinch of Pepper if necessary.
- Add the drained tofu to the pan.
- Add hot water to the bowl with the oysters, enough to cover them.
- Stir the oysters, and as soon as they plump up, immediately drain them in a colander.
- Simmer the tofu over medium heat until the liquid reduces slightly (about 1.5 to 2 minutes). **This is the key!** Even if it seems like there's not enough liquid at first, it's okay because the tofu will release its own moisture as it cooks.
- Add the lightly blanched oysters to the pan where the tofu is simmering.
- Increase the heat to high and mix everything together.
- Add the remaining 3 tbsp Chicken Broth and simmer to allow the oyster flavor to infuse.
- Add a slurry of 1 tbsp Potato Starch mixed with water, and stir gently with large motions to thicken, being careful not to break the tofu. **This is the key!** Aim for a consistency that isn't too stiff, allowing the tofu's edges to soften while retaining its texture.
- Add 2 tbsp Sesame Oil and mix well.
- Add 2 tbsp Chili Oil and mix well.
- Transfer to a serving dish, sprinkle with chopped Green Onions as needed, and dust with Sichuan Peppercorns as needed. Serve and enjoy!
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