Tofu with spicy chicken sauce
2 servings
25 minutes
Tofu with spicy chicken sauce is a refined dish of Pan-Asian cuisine that combines the tenderness of soy with rich spicy notes. Inspired by the traditions of Chinese and Japanese gastronomy, it embodies a harmony of flavors. Tender slices of tofu absorb the aromatic sauce infused with deep umami—a blend of light and dark soy sauce, oyster accents, and spicy tobanjan adds richness to the dish. Ginger and garlic add heat, while sweet pepper and celery provide freshness and textural contrast. Steaming completes the creation of a perfect consistency, making each serving silky smooth. Sesame oil and cilantro finish the composition, leaving a spicy aftertaste. This dish pairs perfectly with rice and can be part of a festive dinner or a cozy home treat.
1
Prepare all the ingredients.
2
Slice the tofu into 1 cm thick pieces.
- Tofu: 250 g
3
Chop ginger and garlic very finely, until it becomes a paste.
- Ginger: 30 g
- Garlic: 1 clove
4
Chop celery and sweet pepper into small cubes.
5
Heat vegetable oil in a pan and sauté ginger and garlic for a few seconds.
- Vegetable oil: 30 ml
6
Add chicken mince and fry until cooked for about 5 minutes.
- Ground chicken: 120 g
7
Add celery and sweet pepper, fry for another minute.
- Celery stalk: 50 g
- Bell pepper: 90 g
8
Add light and dark soy sauce, oyster sauce, sugar, and water. Simmer for 10 minutes.
- Light soy sauce: 30 ml
- Dark soy sauce: 10 ml
- Oyster sauce: 30 ml
- Sugar: 15 g
- Water: 50 ml
9
Add tobadyan, mix, and remove from heat.
- Toban djan (chili bean sauce): 30 g
10
Place the tofu on a plate, pour the prepared sauce over it, and steam for 15 minutes.
- Tofu: 250 g
11
Drizzle the tofu with sesame oil and garnish with cilantro.
- Sesame oil: 15 ml
- Cilantro: to taste
