Ingredients: Tofu 2 boxes, ground meat (beef, pork or turkey), green onions, chili garlic sauce, red pepper powder(optional), Sichuan pepper corn oil, soy sauce, sugar, corn starch

Prep time: 5 minutes Cook time: 25 minutes

材料：豆腐2盒、絞肉（牛、豬或火雞皆可）、葱、蒜蓉辣椒醬、紅辣椒粉(可不加）、花椒油、醬油、糖、玉米澱粉

準備時間：5 分鐘 烹煮時間：25 分鐘

Directions:

• Chop 2-3 green onions, separating white and green parts. Cut tofu into small cubes.
• Pour 2 tablespoons of vegetable oil in a large frying pan, Use medium heat to stir fry white part of the chopped green onions and 1 tablespoon of chili garlic sauce for 2 minutes.
• Add 1/2 lb ground meat (I use ground turkey this time.) to the pan. Cook and stir well for 3-4 minutes or until the meat turns color (the surfaces of meat are cooked).
• Add 5 tablespoons of soy sauce, 1.5 tablespoons of sugar and 1 teaspoon of red pepper powder. Cook for 5 minutes.
• Add tofu cubes in the pan. Turn down to low heat. Cover the pan and cook for 10 minutes. The volume of the sauce will increase due to the liquid releasing out from tofu.
• Uncovered. Add 1 tablespoon of Sichuan pepper corn oil in the pan. Use a spatula to carefully turn tofu over for even seasoning. Try not to break the tofu for better presentation.
• Mix 1 tablespoon of corn starch and 3 tablespoons of water together. Slowly and gently Stir in the corn starch mixture in the pot.
• Evenly spread green part of the chopped green onions on top of the tofu. Cook for two minutes . Turn off the heat and ready to serve.

作法：

• 把2-3根葱的葱白和葱綠分開，分別切成葱花。兩塊豆腐切成小小的方塊。
• 取一個有蓋的大炒菜鍋，放在爐子上，打開中火。倒入兩大匙蔬菜油，加入葱白部分的葱花，再加入1大匙蒜蓉辣椒醬，翻炒約2分鐘。
• 絞肉半磅加入鍋中，拌炒均勻，煮約3-4分鐘直到肉的表面煮熟變色。我這次用的是火雞絞肉，用豬或牛絞肉皆可。
• 加入5大匙醬油、1.5大匙糖和1小匙紅辣椒粉。繼續拌炒5分鐘。
• 把小豆腐塊加入鍋中，把爐火轉成小火。加蓋煮10分鐘。這時豆腐內的水分會慢慢被煮出來，鍋子內的湯汁會逐漸增多。
• 把蓋子打開，加入1大匙花椒油。用鍋鏟小心將豆腐翻面，以確保所有豆腐都浸到湯汁。儘量不要翻碎豆腐，比較好看。
• 把1大匙玉米粉和3大匙水混合均勻，慢慢地拌入鍋中。
• 均勻地灑入葱花綠的部分，再煮2分鐘。熄火，就可以盛盤了。

Note: Traditional Sichuan cuisines are well-known for their hot and spicy flavors from hot pepper and a numbing spicy flavor from Sichuan pepper corn. In this recipe, you can adjust the amount of the chili garlic sauce and the Sichuan pepper corn oil to fit your desired numbing and spicy flavor. The red pepper powder is mainly contributing to appealing red color of the dish.

At the end of garnishing the dish with chopped green onions, I like to cook them for 2 minutes. Just in case that the green onions contain the bacteria of E. Coli or Salmonella, which causing symptoms of food poisoning. Cooking the herbs for 2 minutes will kill the bacteria, just to be safe.

筆記： 傳統川菜以麻辣著稱，辣味從辣椒而來，麻則從花椒產生。你可以自由調整蒜蓉辣椒醬和花椒油的量，來達到你喜歡的麻辣度。至於紅辣椒粉，其實並不辣，但加進去，可以使整道菜有了鮮亮的紅色，更吸引人。

這道菜在最後加上葱花裝飾及提味時，我喜歡加入鍋中，略煮2分鐘。若是買的葱或香菜有大腸桿菌或沙門氏桿菌污染，以煮菜的溫度在鍋中煮2分鐘，就能殺死這些細菌。這是最安全保險的做法。