Wuradishis hard,tofuis soft, it seems unrelated, but when simmered together,the radishwill soften, and both the tofu and radish absorbfermented black beansand sweet bean sauce, becoming a very filling and nutritious dish.

Ingredients:

one piece of tofu (any kind exceptsoft tofu) one red carrot (if unavailable, yellow is also okay)

Seasonings:

salt to taste10 kernels of Sichuan pepper1 tablespoon oil 1 large spoon Sichuan fermented black beans 1 small spoon sweet bean sauce optional sugar a little 1 small spoon chopped green onion appropriate waterstarch optional some water

Method:

1, cut the tofu into long pieces about half a centimeter thick;wash and cut the carrot into dice (it is suggested not to peel it);

2, in a pan, add Sichuan pepper and a little oil, fry over medium heat until fragrant, remove the Sichuan pepper, then add more oil and heat it up;after the oil heats up, add the carrot, stir-fry for half a minute, then add the tofu, stir-fry a few times, then add water to cover the tofu and carrot;cover the pan and simmer for 8-10 minutes;

3, once the carrot is soft, add the fermented black beans and sweet bean sauce, salt, stir-fry a few more times until the sauce reduces, then add sugar and waterstarch (if using), sprinkle green onion before serving.

Tips:

the spiciness can be adjusted according to personal preference;

as there is already sweet bean sauce in it, do not add too much salt;

meat-eaters may substitute some broth for the water.