Sichuan-Style Fried Tofu recipe - ingredients, nutrition and when to eat it
Sichuan-style fried tofu is coated in starch and fried until crisp, then finished with a spicy sauce made with doubanjiang and Sichuan peppercorns.
Sichuan-style fried tofu is coated in starch and fried until crisp, then finished with a spicy sauce made with doubanjiang and Sichuan peppercorns. Crisp outside and soft inside, it makes a satisfying dinner with rice.
Chinese · 25 minutes to cook
Tips: Drain the tofu thoroughly so the starch coats it evenly and the oil spatters less during frying.
Tips: Sichuan peppercorns can turn bitter if cooked too long, so fry them briefly over low heat.
Tips: To keep the tofu crisp, add it to the sauce at the end instead of simmering it for a long time.
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Ingredients (1 serving)
- Tofu — 200 g
- Cornstarch — 2 Tbsp
- Cooking oil — 1.5 Tbsp
- Doubanjiang (spicy fermented bean paste) — 1 Tbsp
- Garlic — 2 clove
- Green onion — 0.3 pc
- Sichuan peppercorns — 0.5 tsp
- Soy sauce — 1 tsp
- Red chili pepper — 0.5 pc
- Water — 0.3 cup