Yú Xiāng Dòufu Recipe
Yú Xiāng Dòufu
Sichuan Pan Fried Tofu with Garlic Chile Sauce
Submitted By: Taz

Ingredients:

1 lb Firm Tofu (Dòufu)
2 Tbs Cornstarch (Yùmǐ Diànfěn) - can substitute Potato Starch (Mǎlíngshǔ Diànfěn) if desired
2 Tbs Oil - can use peanut canola, vegetable, safflower, sunflower, or avocado oil

Sauce:
1 ½ Tbs Shao Xing Rice Wine (Liàojiǔ)
1 ½ Tbs Black Rice Vinegar (Zhenjiang)
1 Tbs Granulated Sugar (Táng)
1 Tbs Cornstarch (Yùmǐ Diànfěn) - can substitute Potato Starch (Mǎlíngshǔ Diànfěn) if desired
1 Tbs Oil - can use peanut canola, vegetable, safflower, sunflower, or avocado oil
1 tsp Red Sichuan Peppercorns (Huājiāo)
2 Whole Dried Sichuan Red Chiles (Zǐ Dàn Tóu)
4 cloves Fresh Garlic (Dàsuàn) - minced fine
¼ inch piece Fresh Ginger (Jiāng) - minced fine
2 tsp Pixian Chile Bean Paste (Douban Jiang)
1 Green Onion (Cōng Bào) - finely chopped

Preparation:
  1. Place the tofu between 4-5 layers of absorbent paper and place on plate - Place another plate on top and add a weight (a couple of heavy cans work well) and set aside for 10 minutes
  2. After 10 minutes, cut the tofu into squares apx ½ inch thick - Pat the pieces dry removing as much moisture as possible - Sift the cornstarch over the top to give both sides a thin coating and set aside until needed
  3. In a small bowl, whisk together the rice wine, black vinegar, sugar, and 1 Tbs cornstarch along with 3 Tbs of water until thoroughly combined - Set aside until needed
  4. Heat the 2 Tbs of oil in a wok or large skillet over high heat until just smoking - Once the oil is hot, gently place the tofu squares into the oil making sure not to overlap them (fry in batches if necessary) - Reduce heat to medium and allow the tofu to fry until golden (apx 2 minutes) - Flip and fry the other side until golden (apx 2 minutes more) - Using a slotted spoon or spider, transfer to a clean plate and set aside until needed (DO NOT CLEAN OUT THE WOK/SKILLET)
  5. Add the remaining Tbs of oil to the same wok/skillet and allow to heat until just smoking - Once the oil is hot, add the Sichuan peppercorns and dried red chiles - Stir fry for 30 seconds
  6. Add the garlic, ginger, and chile bean paste - Continue to stir fry until very fragrant (apx 45 seconds to a minute)
  7. Give the liquid mixture (from step 3) a good stir and then add it to the wok/skillet and thoroughly combine
  8. Gently return the tofu to the sauce and gently move/flip them through to make sure they are well coated - Allow to cook until the sauce thickens to your liking
  9. Transfer to a serving dish and garnish with the green onion - Serve hot with steamed rice and/or a vegetable stir fry
Share by: