Pan fried tofu with garlic sauce (鱼香豆腐)
Chewy outside and soft inside, pan fried tofu is super delicious with flavour-packed garlic sauce. A perfect dish to wake up your taste buds.
Servings: 2 servings
Ingredients
For the tofu
- 600 g medium-firm tofu 21oz
- 2 tablespoon corn starch
- 2 tablespoon cooking oil
For the sauce
- 1 tablespoon cooking oil
- 1 teaspoon minced ginger
- 1 tablespoon minced garlic
- 2 fresh chilli, finely chopped, or to taste
- 1/2 tablespoon Sichuan chilli bean paste
- 1 1/2 tablespoon Shaoxing rice wine
- 1 1/2 tablespoon black rice vinegar
- 1 tablespoon sugar
- 3 tablespoon water
- 1 tablespoon corn starch
- 1 stalk scallions, finely chopped
Instructions
Prepare the tofu
- Cut tofu into squares of about 1.5cm/ 0.5inch thick. Pad each piece dry with a clean tea towel or kitchen paper. Sift corn starch over tofu to create a thin coating (both sides).
Fry the tofu
- Heat up 2 tablespoons of cooking oil in a wok (or a frying pan) over high heat. When the oil is hot, carefully place the tofu squares into the pan (Do not overlap. You might have to fry them in 2 batches).
- Turn the heat down to medium. When one side becomes golden brown, flip over to cook the other side. Transfer onto a plate when both sides are done.
Cook the sauce
- Add 1 tablespoon of cooking oil into the same wok. Stir fry ginger, garlic, fresh chilli & Sichuan chilli bean paste until fragrant.
- Pour in the liquid mixture (remember to stir well beforehand).
Assemble the dish:
- Place tofu squares back into the wok. Gently move them around. Dish out when the sauce becomes thick and the tofu is evenly coated.
- Garnish with scallions. Serve immediately with plain rice.
Nutrition
Serving: 1serving | Calories: 557kcal | Carbohydrates: 31g | Protein: 29g | Fat: 35g | Saturated Fat: 3g | Polyunsaturated Fat: 50g | Monounsaturated Fat: 8g | Trans Fat: 1g | Sodium: 341mg | Potassium: 189mg | Fiber: 3g | Sugar: 11g | Vitamin A: 489IU | Vitamin C: 67mg | Calcium: 394mg | Iron: 4mg
