red oil tofu

Spicy Tofu in Red Oil: A Culinary Guide

Spicy tofu in red oil (红油豆腐) is a beloved Sichuan dish, celebrated for its bold flavors and silky texture. Here’s a simple yet authentic guide to crafting this fiery delight.

Ingredients:

1 block firm tofu (pressed to remove excess water), 3 tbsp Sichuan peppercorn powder, 2 tbsp chili powder, 2 tbsp soy sauce, 1 tbsp sugar, 4 tbsp cooking oil, 2 minced garlic cloves, 1 sliced green onion, and sesame seeds for garnish.

Steps:

1. Prep the Tofu: Cut the pressed tofu into 1-inch cubes. Lightly pan-fry in oil until golden on all sides, then set aside.

2. Make the Red Oil Sauce: Heat oil in a wok until shimmering. Remove from heat, add Sichuan peppercorn powder and chili powder, and stir quickly to bloom the aromatics (avoid burning).

3. Combine: Return the wok to low heat, add garlic, stir-fry until fragrant, then pour in the red oil mixture. Toss in the fried tofu, drizzle with soy sauce and sugar, and gently coat every piece.

4. Simmer & Serve: Let it simmer for 2-3 minutes, allowing the tofu to absorb the flavors. Garnish with green onions and sesame seeds. Enjoy with steamed rice!

Tips: For extra richness, add a spoonful of fermented black beans or minced pork. Adjust chili levels to your preference. This dish balances numbing spice, savory depth, and tofu’s delicate melt-in-your-mouth goodness.