Monday, July 18, 2011

Spicy Chinese Tofu 鱼香豆腐

Tofu in its raw original form isn't nice, even us vegans can't deny that - but sure, neither is a potato.  And just like the humble potato, tofu tastes best fried, or even better, deep-fried!  This wee dish was one of my absolute favourites in China, where amazing tofu dishes flow from kitchens 24/7 - the Chinese know their tofu.

Once again though I'm afraid it calls for a few slightly obscure ingredients, and I apologise, I really do.  But thankfully they can all be easily bought at most Asian grocery stores, no sweat.  To get your forgiveness even faster I've even added a link to Wai Yee Hong Online Asian Store so you can see exactly what need to buy. You're welcome.  

Spicy Chinese Tofu   鱼香豆腐


1 packet firm tofu
4 cloves garlic, minced
2 spring onions, white and green bits chopped
½ green pepper, cut into chunks (optional)
4-5 Chinese dried mushrooms, reconstituted and chopped (optional)
1 tbs soy sauce
1 tbs rice vinegar
1 tsp sugar
1 tbs regular soy bean paste
1 tbs spicy soy bean paste
1 tsp salt, or to taste
1 tsp corn flour


Slice the tofu into strips, fry in deep oil until golden brown and set aside.

Heat some oil in a wok and when add both bean pastes and fry for a few minutes.

Add in the soy sauce, vinegar and about half a cup of water and mix.

Mix in the sugar, salt, garlic and spring onions.

Add the tofu and let boil for a few minutes.

Mix the corn flour with about 3 tbsp of water and add a few spoon fulls to the tofu - within a minute the mixture should have thickened and will be ready to plate up.

Sprinkle with spring onions and serve with rice.

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