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1
Prep all the ingredients beforehand so you can work quickly while stir-frying (don't forget to soak your lentils for 6-8 hours!).
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2
Mince the garlic, green onion and fermented black beans.
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3
Grate the ginger and lightly grind the Sichuan peppercorns.
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4
In a large frying pan or wok, heat the sesame oil and fry the ginger, garlic and spring onion until fragrant.
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5
Add the fermented black beans and Sichuan peppercorns and fry for about 1 minute, stirring.
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6
Add the douban jiang/spicy chili bean paste and fry briefly while mixing it into the other ingredients.
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7
Add the soaked and drained lentils, then pour in enough water to just cover everything.
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8
Bring to a boil, cover and simmer on medium low for about 15 minutes until the lentils are soft.
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9
While the lentils are cooking, mix 1/2 cup stock with 2 tsp potato starch, 1 Tbsp soy sauce and 1 tsp sugar in a small bowl and set aside.
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10
Once the lentils are soft, cut the tofu into bite-sized cubes and add it into the pan.
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11
Gently toss to mix but avoid stirring or the tofu may fall apart.
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12
Give the stock mix from step 5 a stir and pour it over the lentils and tofu.
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13
Bring to a boil and simmer for a couple minutes until the sauce has thickened a bit.
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14
Garnish with chopped scallions and serve.
