Skip to content



Size: 240g - 4 pouches


Rapeseed Oil, Bean Paste (Chilli, Kernel Broad Bean, Water, Salt, Wheat), Garlic, Ginger, Onion, Chilli, Fermented Black Soybean (Soybean, Water, Salt), Salt, Sugar, Prickly Ash, Prickly Ash Oil (Vegetable Oil, Prickly Ash), Spices, Edible Essence, Food Enhancer (E621, E635), Food Colours (E160c).

 Cooking Instructions:

1) Prepare 500g of tofu, cut it into pieces of appropriate size, soak it for 2-3 minutes in boiling water, then drain it and put aside.

2) Add 200g of water in a pot, bring the water to a boiling temperature, then lower the heating flame and add the seasoning bag (60g) provided. Bring the water back to boiling temperature and finally add the tofu in the pot, stir carefully, then simmer for 3 minutes.

3) Mix together 10g of starch and 10g of water and pour the mixture in the pot, continue to heat until the sauce thickens and adheres well to the tofu surface, then turn off the heat and put everything on a plate.

4) Sprinkle the plate evenly with a layer of red Szechuan pepper powder (about 1g) and chopped spring onions (about 5g) to get the authentic flavour.