chopping pepper and tofu bamboo

Spicy Chopped Chili with Dried Tofu: A Culinary Guide

Spicy chopped chili with dried tofu (剁椒腐竹) is a vibrant, flavorful Sichuan dish that balances heat, saltiness, and umami. Here’s a simple yet delicious recipe to recreate it at home.

Ingredients:

- 150g dried tofu skin (腐竹), soaked until soft

- 100g chopped chili (剁椒), store-bought or homemade

- 3 garlic cloves, minced

- 1 tbsp soy sauce

- 1 tsp sugar

- 1 tbsp cooking oil

- Sesame oil (for garnish)

Steps:

1. Prep the tofu: Soak dried tofu in warm water for 20 minutes until pliable, then cut into 3cm strips. Drain well.

2. Sauté aromatics: Heat oil in a wok over medium flame. Fry minced garlic until fragrant (30 seconds).

3. Stir-fry tofu: Add tofu strips, stir-fry for 2 minutes until lightly golden.

4. Season: Toss in chopped chili, soy sauce, and sugar. Mix thoroughly and cook for 1–2 minutes until heated through.

5. Finish: Drizzle with sesame oil, garnish with chopped scallions (optional), and serve hot with rice.

Tips: For extra depth, add a dash of vinegar or fermented black beans. Adjust chili quantity based on spice preference. This dish pairs perfectly with steamed rice or congee, offering a fiery yet comforting kick. Enjoy the bold, authentic flavors of Sichuan cuisine in just 15 minutes!