Quick Sichuan Tofu Stir-fry
70% chuẩn vị · Sichuan Chinese
A simplified, faster version of Mapo Tofu, using firm tofu and fewer traditional fermented ingredients, suitable for a weeknight meal while retaining key Sichuan flavors.
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Nguyên liệu
- Firm or extra-firm tofu1 block (approx. 400g)
- Doubanjiang (Sichuan chili bean paste)1.5 tbsp
- Garlic2 cloves, minced
- Ginger1 tsp, minced
- Soy sauce2 tbsp
- Chili oil1 tbsp
- Sugar1 tsp
- Water or vegetable broth1/4 cup
- Cornstarch slurry (1 tsp cornstarch + 1 tbsp water)1
- Vegetable oil2 tbsp
- Scallions, chopped2 tbsp
- Sesame seeds (optional garnish)1 tsp
- Saltto taste
- Black pepperto taste
Các bước
- 1
Press tofu to remove excess water, then cut into 1-inch cubes. Pan-fry tofu cubes in 1 tbsp oil until golden brown on all sides. Set aside.
- 2
Heat remaining 1 tbsp oil in a wok or skillet over medium heat. Add minced garlic and ginger, stir-fry until fragrant (about 30 seconds).
- 3
Add doubanjiang and stir-fry for 1 minute until the oil is red.
- 4
Stir in soy sauce, chili oil, sugar, and water/broth. Bring to a simmer.
- 5
Add the pan-fried tofu cubes to the sauce. Gently toss to coat.
- 6
Thicken the sauce with cornstarch slurry, stirring gently until it coats the tofu.
- 7
Stir in most of the chopped scallions. Season with salt and pepper if needed.
- 8
Serve immediately, garnished with remaining scallions and sesame seeds.
