A masterpiece of Sichuanese culinary alchemy, defining the 'málà' (numbing and spicy) flavor profile.
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Blanch tofu in salted water.
Toast and grind Sichuan peppercorns.
beef until crispy.
doubanjiang until oil turns red.
Add aromatics, stock, and tofu.
Thicken with cornstarch slurry and serve with peppercorns on top.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
