Three fiery spices dominate this tofu dish, which according to legend comes from Chengdu in the Sichuan province of China: chili, black pepper and the numbing electrifying effect of Sichuan peppercorns. In the vegan version, minced meat may be replaced with shiitake mushrooms.
Pairs well with
- The most convincing accompaniment could very well be a soft Zweigelt with lots of dark, fresh cherry fruit, which blends harmoniously into the whole spectrum of flavours of the dish and easily copes with the chili.
- Classic Blaufränkisch is equally suitable, but its tannins should be restrained or very smoothly integrated.
- The robust fruit of a Grüner Veltliner in the Smaragd category plays nicely with the spice and softens it a bit, which makes the tofu come out a bit more.