Sichuan Tofu (川味豆腐)

Sichuan Tofu (川味豆腐)

Ingredients:

One piece of firmed Tofu (i.e. one container of Sansui Tofu, about 2 x 3 x 3 inch)

2-4 teaspoons of Vegetable oil

¼ teaspoon salt

1 tablespoon Soybean sauce

1 teaspoon Spicy chili sauce or Sichuan style bean paste

1/8 teaspoon of Chinese Black pepper

1/8 teaspoon Sugar

½ head of Garlic

½ to 1 head of scallion

Slices of Ginger root (only a few)

Protocol:

1. Cut tofu into ½ inch dices.
2. Bring about two quarts of water to a boil. Warm up the tofu in the water for 2 to 3 min.
3. Heat up vegetable oil in a non-stick frying pan; add ginger slices and garlic into warmed oil until you can smell the flavor.
4. Drain the water from the tofu. Pour tofu into frying pan carefully. Cook for 3 to 5 minutes under medium high heat.
5. Add Soybean sauce and Spicy chili sauce.
6. Add a sprinkle of Chinese black pepper and sugar if desired.
7. For the best result, pour in some wet starch and stir ( 1/4-1/2 teaspoon starch mixed with 3 teaspoon of water)*.
8. Scoop Tofu into a serving bowl; sprinkle the scallion on top. **

*The starch can make the sauce stick on the tofu and prevent the flavor from escaping from the tofu.

**White tofu soaked in red sauce with a sparkling of green dots on top makes a colorful dish. It tastes hot, salty and spicy.

SantaLucia