Homestyle Crispy Tofu Sichuan Dish
Ingredients
- 450g firm tofu
- 3 spring onions sliced diagonally into roughly 3cm pieces (white and green parts separated)
- 3 garlic cloves, finely chopped
- 1-inch piece ginger, finely chopped
- 2 tbs doubanjiang
- 200ml veggie stock
- small pinch of sugar
- 1 tsp light soy sauce
- 0.5 tsp corn or potato starch dissolved in 2 tsp cold water
Preparation
Slice tofu into rectangles about 1cm thick and pan fry on a hot skillet until both sides are crispy. Set aside.
Add a little oil to a hot wok or pot and add the doubanjiang paste over medium heat. Stir fry for 1 minute until fragrant.
Add ginger, garlic, and white part of spring onions, stir-fry for a couple of minutes.
Add the tofu, veggie stock, sugar, and soy sauce.
Simmer for 4-5 minutes until the liquid has reduced slightly.
Make space in the middle, add the starch slurry, and stir until the liquid thickens slightly.
Add the green parts of spring onions, mix quickly, and serve with steamed rice and greens.
