Sichuan />/>Tofu (川味豆腐)
Ingredients:
One piece of firmed Tofu (i.e. one container of Sansui Tofu, about 2 x 3 x 3 inch)
2-4 teaspoons of Vegetable oil
¼ teaspoon salt
1 tablespoon Soybean sauce
1 teaspoon Spicy chili sauce or
1/8 teaspoon of Chinese Black pepper
1/8 teaspoon Sugar
½ head of Garlic
½ to 1 head of scallion
Slices of Ginger root (only a few)
Protocol:
- Cut tofu into ½ inch dices.
- Bring about two quarts of water to a boil. Warm up the tofu in the water for 2 to 3 min.
- Heat up vegetable oil in a non-stick frying pan; add ginger slices and garlic into warmed oil until you can smell the flavor.
- Drain the water from the tofu. Pour tofu into frying pan carefully. Cook for 3 to 5 minutes under medium high heat.
- Add Soybean sauce and Spicy chili sauce.
- Add a sprinkle of Chinese black pepper and sugar if desired.
- For the best result, pour in some wet starch and stir ( 1/4-1/2 teaspoon starch mixed with 3 teaspoon of water)*.
- Scoop Tofu into a serving bowl; sprinkle the scallion on top. **
*The starch can make the sauce stick on the tofu and prevent the flavor from escaping from the tofu.
**White tofu soaked in red sauce with a sparkling of green dots on top makes a colorful dish. It tastes hot, salty and spicy.
SantaLucia
