• ½ block of silken tofu, cubed
  • 1 can Ayam Brand™ Mackerel Fillet in EVOO 100g, drained
  • ½ tsp sesame oil
  • 2 tbsp vegetable oil
  • 1½ tbsp Dou Ban Jiang
  • 2 garlic, minced
  • 1" ginger, minced
  • 3 sprigs spring onions, sliced
  • 250ml water
  • ½ tbsp Szechuan pepper (toasted and ground)
  • 1 tbsp soy sauce
  • Cornstarch slurry (2½ tbsp water + 1 tbsp cornstarch)


  1. Fry garlic, ginger and spring onion (white portion), over low heat. Then add Dou Ban Jiang and mix well.
  2. Add 250ml of water and bring to a simmer.
  3. Add tofu, mackerel, and soy sauce and simmer for 2 minutes.
  4. Make cornstarch slurry, and add to the pot to thicken the mixture to your liking.
  5. Add sesame oil, spring onion (green portion), and sprinkle Szechuan pepper powder to taste.
  6. Serve with rice or your favourite noodles!

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