Pan fried tofu with garlic sauce (鱼香豆腐)
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
2 servings
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Calories
557 kcal
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Course
Main Course
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Cuisine
Chinese
Pan fried tofu with garlic sauce (鱼香豆腐)
Description
This recipe starts by cutting medium-firm tofu into even squares, drying them thoroughly, and coating with cornstarch to achieve a crisp crust during pan-frying. The tofu is fried over high then medium heat until golden and then set aside.
The sauce is prepared in the same wok by stir-frying minced ginger, garlic, fresh chili, and Sichuan chili bean paste to release fragrance and heat. A blend of Shaoxing rice wine, black rice vinegar, sugar, water, and cornstarch is mixed and added to the wok, thickening into a glossy sauce.
Tofu squares are returned to the pan and gently tossed in the sauce to absorb the complex flavors. The final dish balances the crispy tofu texture with the spicy, tangy, and slightly sweet sauce that is characteristic of the 'fish fragrant' style, despite no fish being involved.
Ingredients
For the tofu
- 600 g tofu 21oz, medium-firm
- 2 tablespoon corn starch
- 2 tablespoon neutral cooking oil generic cooking oil
For the sauce
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 teaspoon ginger minced
- 1 tablespoon garlic minced
- 2 fresh chili or to taste, finely chopped
- ½ tablespoon Sichuan chili 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 talk 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
- 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).
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 Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 557 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 557kcal | 28% |
| Carbohydrates | 31g | 10% |
| Protein | 29g | 58% |
| Fat | 35g | 54% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 50g | 294% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Sodium | 341mg | 14% |
| Potassium | 189mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 489IU | 10% |
| Vitamin C | 67mg | 74% |
| Calcium | 394mg | 39% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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