Editor: Chinese Food Network Mobile site
1. Cut the tofu into long pieces, about 0.5 cm thick;Clean and cut the radicchio into dice (it is recommended not to peel it);
2. In a pot, add Kung Pao seeds and a little oil, stir-fry over medium heat until fragrant, remove the seeds, then add the remaining oil and heat up;Heat the oil, add the radicchio and stir-fry for half a minute, then add the tofu, stir-fry a few times, then add water to cover the tofu and radicchio;Cover and stew for 8-10 minutes;
3. Once the radicchio is soft, add Doubanjiang and Mianzhang sauce, salt, stir-fry a few times, when there is not much juice left, add sugar and wheat starch (if using), sprinkle scallions before serving.
1. The level of spiciness can be adjusted according to your preference;
2. Since Mianzhang sauce is added, do not use too much salt;
3. For those who eat meat, you can substitute water with some broth
