fish-flavored tofu recipe

How to Make Yu Xiang Tofu: A Step-by-Step Guide

Yu Xiang Tofu, a iconic Sichuan dish, balances spicy, savory, and sweet flavors without using actual fish. Here’s a simple recipe to recreate this restaurant favorite at home.

Ingredients:

- 1 block firm tofu, cubed

- 2 tbsp oil

- 3 minced garlic cloves, 1 tbsp ginger, 2 chopped chilies

- 2 tbsp doubanjiang (broad bean paste), 1 tbsp soy sauce, 1 tbsp vinegar

- 1 tbsp sugar, 1 cup water, 1 tbsp cornstarch

- Green onions for garnish

Steps:

1. Prep the tofu: Pat tofu cubes dry and pan-fry until golden (or deep-fry for crispiness). Set aside.

2. Make the sauce: Mix soy sauce, vinegar, sugar, water, and cornstarch in a bowl.

3. Stir-fry aromatics: Heat oil, sauté garlic, ginger, and chilies until fragrant. Add doubanjiang and cook for 30 seconds.

4. Combine: Pour the sauce into the pan, bring to a simmer, then add tofu. Gently toss to coat.

5. Thicken: Cook until the sauce thickens, then garnish with green onions. Serve hot with rice.

Tips: For extra flavor, marinate tofu in soy sauce for 15 minutes before cooking. Adjust chili or vinegar to taste. Enjoy this umami-rich dish in under 30 minutes!