Three Cup Tofu
User Reviews
4.9
24 reviews
Excellent
Three Cup Tofu
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This three cup tofu recipe is a plant-based version of the famous dish, Three Cup Chicken. Whether you’re vegetarian or not, it’s just plain delicious.
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Ingredients
- 1 pound firm or soft tofu (either works, depending on your preference)
- 1/4 cup cornstarch
- 3 tablespoons neutral oil (such as vegetable, canola, or avocado oil)
- 1 tablespoon sesame oil
- 3 lices ginger
- 3 cloves garlic (sliced)
- 1 dried chili (halved crosswise)
- 1/4 cup Shaoxing wine
- 1/4 cup water
- 1 tablespoon light soy sauce
- 2 teaspoons dark soy sauce
- 2 teaspoons sugar
- 1/8 teaspoon white pepper
- Small bunch of Thai basil (about 1 cup packed leaves)
- 2 scallions (cut into 2-inch/5cm lengths)
Instructions
- Slice the block of tofu in half lengthwise, then slice into 1/2 inch thick rectangles.
- Heat a large non-stick pan over medium-high heat, and add the oil. Add the cornstarch to a shallow dish. Once the pan is heated, quickly coat the tofu slices with cornstarch, shaking off any excess. Carefully place into the oiled pan, and repeat with the remaining tofu and cornstarch.
- Pan-fry the tofu pieces in oil until crisp and golden on both sides, about 4-5 minutes per side. Once the tofu is done pan-frying, remove them immediately from the pan onto a plate (otherwise they will absorb the remaining oil in the pan off the heat). Set aside.
- To a wok over medium heat, add the oil leftover from pan-frying the tofu (scrape it out with a spatula), along with the sesame oil, ginger, garlic, and dried chili.
- TIP: If you don’t have a wok, you can simply cook the dish in the same non-stick skillet you pan-fried the tofu in.
- Let the aromatics infuse the oil for 1 minute. Then add the Shaoxing wine, water, light soy sauce, dark soy sauce, sugar, and white pepper. Bring the liquid to a simmer.
- Increase the heat to medium-high, and stir in the tofu. Toss the tofu with the sauce for 1-2 minutes, until the sauce reduces and thickens to coat the tofu.
- Throw in your Thai basil and scallions. Fry for another minute until the herbs are wilted. Serve immediately!
Nutrition Information
Show Details
Calories
290kcal
(15%)
Carbohydrates
15g
(5%)
Protein
11g
(22%)
Fat
19g
(29%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
8g
Monounsaturated Fat
9g
Trans Fat
0.04g
Sodium
427mg
(18%)
Potassium
72mg
(2%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
410IU
(8%)
Vitamin C
3mg
(3%)
Calcium
164mg
(16%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Calories | 290kcal | 15% |
| Carbohydrates | 15g | 5% |
| Protein | 11g | 22% |
| Fat | 19g | 29% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.04g | 2% |
| Sodium | 427mg | 18% |
| Potassium | 72mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 410IU | 8% |
| Vitamin C | 3mg | 3% |
| Calcium | 164mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
24 reviews
Excellent
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