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
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
- ½ tablespoon Sichuan chilli bean paste
- 1 ½ tablespoon Shaoxing rice wine
- 1 ½ tablespoon black rice vinegar
- 1 tablespoon sugar
- 3 tablespoon water
- 1 tablespoon corn starch
- 1 stalk scallions, finely chopped
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
While waiting for the tofu to cook, mix Shaoxing rice wine, black rice vinegar, water, sugar and corn starch. Set aside.
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).