Yuxiang doufu (鱼香豆腐)

Name: Yuxiang doufu
Total time: 29 min
Yield: 2
Cuisine: China
Ingredients: 600 g tofu; 3 tbsp corn starch; 3 tbsp vegetable oil; 1 tsp ginger; 1 tbsp garlic; 2 pcs fresh chili; 0.5 tbsp Sichuan chili paste; 1.5 tbsp Shaoxing rice wine; 1.5 tbsp black rice vinegar; 1 tbsp sugar; 3 tbsp water; 1 pcs green onion

China

Tofu with a crispy crust and tender interior, coated in a fragrant sauce of garlic, ginger, and Sichuan paste. A quick dish with bright flavors, perfect for lunch or dinner.

Ingredients

600 g tofu
3 tbsp corn starch
3 tbsp vegetable oil
1 tsp ginger
1 tbsp garlic
2 pcs fresh chili
0.5 tbsp Sichuan chili paste
1.5 tbsp Shaoxing rice wine
1.5 tbsp black rice vinegar
1 tbsp sugar
3 tbsp water
1 pcs green onion

Steps

Cut tofu into cubes about 1.5 cm thick, pat dry with a paper towel and coat in corn starch on both sides, obtaining a thin crust.
Heat 2 tbsp vegetable oil in a wok or skillet over high heat. Fry the tofu until golden on one side, then flip and fry the other side. Transfer the cooked tofu to a plate.
In a separate bowl, mix Shaoxing rice wine, black rice vinegar, water, sugar and 1 tbsp corn starch, stir well. Set aside.
In the same pan, heat the remaining 1 tbsp vegetable oil, add ginger, garlic, fresh chili and Sichuan chili paste, stir-fry until fragrant.
Pour the prepared liquid mixture into the pan, stirring constantly.
Return the fried tofu to the sauce, gently mix until the sauce thickens and evenly coats the pieces.
Garnish the dish with finely chopped green onion and serve immediately.