Pocket Tofu, a beloved Sichuan dish, delights with its crispy exterior, tender interior, and spicy-savory sauce. Here’s a simple guide to recreate this flavorful treat at home.
Ingredients: 300g soft tofu, 2 tbsp cornstarch, cooking oil, 3-4 dried chilies, 1 tbsp Sichuan peppercorns, 2 cloves garlic (minced), 1 tbsp soy sauce, 1 tsp sugar, 1 tbsp vinegar, and chopped green onions.
Steps:
1. Prepare the Tofu: Cut tofu into 2cm cubes. Gently pat dry and roll in cornstarch until fully coated, shaking off excess.
2. Deep-Fry: Heat oil in a wok (170°C). Fry tofu cubes until golden and crispy (3-4 minutes). Drain on paper towels.
3. Make the Sauce: In a small bowl, mix soy sauce, sugar, vinegar, and 2 tbsp water. Set aside.
4. Stir-Fry: Heat 1 tbsp oil in the wok. Sauté dried chilies and Sichuan peppercorns until fragrant. Add garlic, stir for 10 seconds.
5. Combine: Pour the sauce over the crispy tofu, tossing gently to coat evenly. Simmer for 1 minute. Garnish with green onions.
Serve hot with steamed rice for a perfect balance of heat, crunch, and umami! Enjoy your homemade Pocket Tofu!
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