Pan fried tofu with garlic sauce (鱼香豆腐)

Method8 steps · about 20 min

1. 1

   Step 1: Before heating the pan, prepare 1 tsp minced ginger and 1 tbsp minced garlic. Wash and finely chop both fresh chillies and the scallion (1 stalk); keep the scallion separate for garnishing. Cut all 600 g medium-firm tofu into squares about 1.5 cm thick and pat their surfaces dry. Sift a thin coating from the separate 2 tbsp coating cornstarch over both faces; keep the 1 tbsp sauce cornstarch untouched.

   Uses 600 g medium-firm tofu (21oz ) · A thin coating from the separate 2 tbsp cornstarch allowance · 1 teaspoon minced ginger · 1 tablespoon minced garlic · 2 fresh chilli, finely chopped, (or to taste) · 1 stalk scallion, washed and finely chopped in step 1 · Water to wash the fresh chillies and scallion, as needed

2. 2

   Step 2: Heat all 2 tbsp tofu-frying oil in a wok or frying pan over high heat. When hot, add coated tofu squares in one layer without overlapping. Fry in two batches if the pan cannot hold them all, using the same pan oil.

   Uses 2 tbsp cooking oil for pan-frying the tofu · Coated tofu squares in a single layer; reserve aromatics and scallion

3. 3

   Step 3: Reduce to medium heat and leave the tofu until the first face is golden and releases without tearing. Turn carefully and cook the second face until golden. Lift onto a plate, retaining the used pan oil. Repeat for any remaining coated tofu from step 1, then take the empty pan off the heat while mixing the sauce.

   Uses The tofu currently in the pan and its frying oil · Any remaining coated tofu for a second batch

4. 4

   Step 4: Mix all 1½ tbsp Shaoxing rice wine, 1½ tbsp black rice vinegar, 1 tbsp sugar, 3 tbsp measured sauce water and the separate 1 tbsp sauce cornstarch in a bowl. Keep this liquid mixture ready, stirring again before pouring.

   Uses 1½ tbsp Shaoxing rice wine · 1½ tbsp black rice vinegar · 1 tablespoon sugar · 3 tablespoon water · 1 tbsp cornstarch for the sauce mixture

5. 5

   Step 5: Return the pan to the heat and add the separate 1 tbsp sauce oil to its retained frying oil. Stir-fry all the prepared ginger, garlic and fresh chillies with ½ tbsp Sichuan chilli bean paste until fragrant, without burning.

   Uses The retained used pan oil only; keep all fried tofu aside · 1 tbsp additional cooking oil for the garlic sauce · All prepared ginger, garlic and fresh chillies; keep scallion aside · ½ tbsp Sichuan chilli bean paste

6. 6

   Step 6: Stir the liquid sauce mixture thoroughly to lift any settled starch, then pour all of it into the fragrant aromatic pan.

   Uses The complete fragrant sauce base · All the well-stirred liquid sauce mixture

7. 7

   Step 7: Return all the golden tofu squares to the sauce. Move them gently until the sauce has thickened and is bubbling, the tofu is hot throughout and every piece is evenly coated. Lift the finished sauced tofu onto a serving plate.

   Uses All the cooking sauce · All the held golden tofu, without drawing pan oil again

8. 8

   Step 8: Scatter all the prepared chopped scallion over the finished tofu. Share between two portions and serve immediately, with ready-cooked plain rice if wanted.

   Uses The complete finished sauced tofu · All the separately prepared chopped scallion · Plain cooked rice to serve, as desired