Pan fried tofu with garlic sauce (鱼香豆腐)
Chewy outside and soft inside, pan fried tofu is super delicious with flavour-packed garlic sauce. A perfect dish to wake up your taste buds.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
- 600 g medium-firm tofu (21oz )
- 2 tbsp corn starch
- 2 tbsp cooking oil
- 1 tbsp cooking oil
- 1 tsp minced ginger
- 1 tbsp minced garlic
- 2 fresh chilli, finely chopped, (or to taste)
- 1/2 tbsp Sichuan chilli bean paste
- 1+1/2 tbsp Shaoxing rice wine
- 1+1/2 tbsp black rice vinegar
- 1 tbsp sugar
- 3 tbsp water
- 1 tbsp corn starch
- 1 stalk scallions, finely chopped
Instructions
- 1
Cut tofu into squares of about 1.5cm/ 0.5inch thick. Pad each piece dry with a clean tea towel or kitchen paper. Sift corn starch over tofu to create a thin coating (both sides).
- 2
Heat up 2 tablespoons of cooking oil in a wok (or a frying pan) over high heat. When the oil is hot, carefully place the tofu squares into the pan (Do not overlap. You might have to fry them in 2 batches).
- 3
Turn the heat down to medium. When one side becomes golden brown, flip over to cook the other side. Transfer onto a plate when both sides are done.
- 4
While waiting for the tofu to cook, mix Shaoxing rice wine, black rice vinegar, water, sugar and corn starch. Set aside.
- 5
Add 1 tablespoon of cooking oil into the same wok. Stir fry ginger, garlic, fresh chilli & Sichuan chilli bean paste until fragrant.
- 6
Pour in the liquid mixture (remember to stir well beforehand).
- 7
Place tofu squares back into the wok. Gently move them around. Dish out when the sauce becomes thick and the tofu is evenly coated.
- 8
Garnish with scallions. Serve immediately with plain rice.