Szechuan Tofu
2 servings
20 minutes
Sichuan tofu is a vibrant and aromatic dish from Chinese cuisine, known for its spiciness and depth of flavor. The origins of this recipe trace back to Sichuan province, famous for its spicy dishes. Tender cubes of tofu are infused with a rich sauce made from tobajiang paste, ginger, and garlic. The broth adds juiciness to the dish while starch helps achieve the perfect silky consistency of the sauce. Thin rings of green onion garnish the dish, adding fresh notes. This dish pairs perfectly with rice, creating a harmonious balance of flavors. Sichuan cuisine is renowned for its 'ma la' principle—a unique combination of spiciness and a slight numbing sensation due to special spices. Sichuan tofu is a delight for lovers of rich flavor nuances and vibrant gastronomic experiences.
1
Prepare all the ingredients.
2
Slice the green onion into rings, including the white part. Set aside a few green rings for serving.
- Spring onion: 60 g
3
Chop garlic and ginger very finely.
- Garlic: 2 cloves
- Ginger: 20 g
4
Cut the tofu into cubes about 2 cm on each side.
- Tofu: 200 g
5
Heat vegetable oil in a pan and fry the tobadzhan paste for 20 seconds.
- Vegetable oil: 30 ml
- Toban djan (chili bean sauce): 20 g
6
Add garlic and ginger, fry for another 20 seconds.
- Garlic: 2 cloves
- Ginger: 20 g
7
Add onion, fry for another 10 seconds.
- Spring onion: 60 g
8
Pour in the broth, add tofu, reduce heat to medium, and cook for 3-4 minutes.
- Chicken broth: 100 ml
- Tofu: 200 g
9
Add soy sauce, sugar, and salt to taste.
- Light soy sauce: 20 ml
- Sugar: 5 g
- Salt: to taste
10
Add starch to thicken the sauce to a jelly-like consistency.
- Starch: 1 g
11
Serve Sichuan-style tofu garnished with green onions.
- Spring onion: 60 g
