fish-fragrant tofu recipes

How to Make Spicy Fish-Soft Tofu: A Complete Guide

Spicy fish-soft tofu (鱼香嫩豆腐) is a beloved Sichuan dish, celebrated for its tender tofu, savory-sweet sauce, and aromatic spices. Here’s a simple, step-by-step guide to recreate it at home.

Ingredients:

- 1 block (350g) soft tofu, cut into 2cm cubes

- 100g ground pork (or minced chicken for a lighter option)

- 3 tbsp oil

- 2 tbsp doubanjiang (broad bean paste)

- 1 tbsp soy sauce

- 1 tbsp sugar

- 1 tsp vinegar

- 1 tbsp starch mixed with 2 tbsp water

- 2 cloves garlic, minced

- 1 ginger slice, minced

- 2 green onions, chopped

- 1 red chili (optional, for heat)

Steps:

1. Prep the tofu: Gently blanch tofu cubes in boiling water for 1 minute to firm them up. Drain and set aside.

2. Cook the base: Heat oil in a wok over medium heat. Sauté garlic, ginger, and chili until fragrant. Add doubanjiang and stir-fry for 30 seconds until red oil emerges.

3. Brown the meat: Add ground pork, breaking it up, and cook until no longer pink.

4. Simmer the sauce: Pour in ½ cup water, soy sauce, sugar, and vinegar. Bring to a gentle simmer.

5. Combine: Carefully add tofu cubes, gently shaking the wok to coat them. Avoid stirring vigorously to prevent breaking.

6. Thicken the sauce: Drizzle in the starch slurry, stirring slowly until the sauce thickens slightly (about 1 minute).

7. Finish: Sprinkle with green onions, drizzle with a dash of sesame oil, and serve hot with steamed rice.

Tips: For extra umami, substitute 1 tbsp of the water with fish sauce. Adjust spice levels by reducing doubanjiang or omitting chili. Enjoy this comforting, restaurant-quality dish in under 20 minutes!