AT A GLANCE
|01||For deep-fried tofu, heat oil in a large saucepan to 180C. Combine flour, salt, pepper and Sichuan peppercorns in a bowl. Coat tofu in flour mixture to coat, then deep-fry, turning occasionally, until golden (2-4 minutes; be careful as hot oil will spit). Remove with a slotted spoon and drain on absorbent paper.|
|02||Meanwhile, heat oil in a wok until smoking. Add bacon, stir-fry until golden (1 minute), add ginger, garlic, Sichuan peppercorns and lettuce and stir-fry until lettuce just wilts (20 seconds). Add remaining ingredients (except rice), toss to combine and serve with tofu and steamed rice.|
Note Red bean paste is available from Asian grocers.