Sichuan•healthy
Fish Fragrant Tofu
One of the most famous tofu stir-fry dish from Sichuan cuisine--Yu Shiang Tofu, or tofu in hot garlic sauce.
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 box of regular firm tofu ( , cut into thick strips)
- 1/4 cup mince pork
- 1 spring onions ( , white part and green part separated)
- 2 garlic cloves ( , finely chopped)
- 1 tbsp. chopped ginger ( , finely chopped)
- 1 tbsp. chopped pickled pepper ( , cut into small sections)
- 1/2 tbsp. doubanjiang
- 1 tbsp. starch (, recommend using sweet potato starch )
- 1 tbsp. vinegar
- 2 tsp. light soy sauce
- 5 tbsp. water
- 2 tbsp. sugar
- 1/4 tsp. salt
Instructions
- 1
Cut tofu into thick strips. Either larger or smaller. Then coat with cornstarch one by one.
- 2
Prepare a bowl and mix the stir fry sauce together.
- 3
Heat oil in pan and fry tofu strips until golden brown. Transfer out.
- 4
Keep the oil and then fry minced pork until crisp and browned, slow down the fire, add doubanjiang and pickled peppers. Fry for a while until the oil turn reds.
- 5
Add garlic, ginger and scallion in, fry until aromatic. Pour in the mixed sauce. Simmer for 2 minutes.
- 6
Return fried tofu strips, mix well. Serve hot!