Mild Sichuan Spicy Blood Curd Stew
A comforting, non-spicy variation of the classic Sichuan dish Mao Xue Wang, featuring silky blood curd, tofu skin, and wood ear mushrooms in a savory, aromatic broth.
Story
While the traditional version of this dish is known for its tongue-tingling heat, this mild version focuses on the rich, savory depth of the broth. It is perfect for those who love the texture of blood curd and tender vegetables but prefer to keep the spice level to a minimum.
Ingredients
Duck or pork blood curd
300g
Bean sprouts
100g
Dried tofu skin sheets
2 sheets
Fresh shiitake mushrooms
3-4 pieces
Wood ear mushrooms (rehydrated)
50g
Cooking oil
2 tbsp
Garlic cloves
3, minced
Green onions
2 stalks, chopped
Sichuan peppercorns
1 tsp
Broad bean paste (Pixian Doubanjiang)
3 tbsp
Light soy sauce
1 tbsp
Dark soy sauce
1 tsp
Oyster sauce
1 tbsp
Salt
to taste
Water or stock
500ml
Instructions
1
Prep and Blanch Ingredients
Cut the blood curd into small cubes. Slice the tofu skin into strips. Briefly blanch the bean sprouts, tofu skin, and mushrooms in boiling water for about 2 minutes, then drain and set aside. This helps remove excess raw flavors.
2
Build the Flavor Base
Heat oil in a wok or deep pan over medium heat. Add the garlic, green onions, and Sichuan peppercorns. Stir-fry until fragrant. Add the broad bean paste and cook over low heat, stirring constantly to release the red oil and aroma, about 2-3 minutes.
3
Simmer the Stew
Pour in the water or stock, ensuring there is enough liquid to submerge the ingredients. Season with salt, light soy sauce, dark soy sauce, and oyster sauce. Bring the mixture to a boil, then add the blanched vegetables and blood curd. Simmer gently for 5-8 minutes until everything is heated through and tender.
