bear paw tofu recipe

Bear's Paw Tofu: A Culinary Guide

Bear's Paw Tofu, a beloved Sichuan street food, is named for its irregular, paw-like shape after pan-frying. This crispy yet tender tofu dish, bursting with savory and spicy flavors, is surprisingly easy to make at home. Here’s a simple guide to mastering it.

Ingredients: 300g firm tofu, 2 tbsp cooking oil, 2 tbsp doubanjiang (broad bean paste), 1 tbsp soy sauce, 1 tsp sugar, 1 minced garlic, 1 sliced green onion, and a pinch of Sichuan peppercorn powder.

Steps:

1. Prep the Tofu: Cut tofu into 2cm cubes. Gently press to remove excess moisture, ensuring a crispier exterior.

2. Pan-Fry: Heat oil in a wok over medium-high heat. Fry tofu cubes until golden brown on all sides (3–4 minutes per side). Remove and set aside.

3. Sauté Aromatics: In the same wok, add a little more oil if needed. Sauté minced garlic until fragrant, then stir in doubanjiang until it reddens and releases oil.

4. Simmer: Return tofu to the wok. Add soy sauce, sugar, and 50ml water. Simmer for 2–3 minutes, allowing tofu to absorb the flavors.

5. Finish: Sprinkle Sichuan peppercorn powder and sliced green onion. Toss gently and serve hot with steamed rice.

For a vegetarian twist, skip the meat; for extra heat, add chili oil. This versatile dish balances textures and spices, offering a taste of authentic Sichuan cuisine in under 20 minutes!