Recipe: Fried Tofu with Spicy Sauce (Ma La Chao Dou Fu)

Fried Tofu with Spicy Sauce (Ma La Chao Dou Fu)

Serves 4

Ingredients

Method

1 lb. Firm Tofu, Drained And Cut Into 1-inch Cubes

1 cup Cornstarch

½ l. Vegetable Oil, For Deep Frying

2 tbsp. Vegetable Oil

2 Minced Garlic

1 tbsp. Grated Ginger

1 tbsp. Doubanjiang (spicy Bean Paste)

1 tbsp. Soy Sauce

1 tbsp. Chinese Black Vinegar

1 tbsp. Sugar

½ cup Water

1 tbsp. Cornstarch Mixed With 2 Tbsp Water

2 Green Onions, Chopped

1 tsp. Sichuan Peppercorns, Toasted And Ground (optional)

Coat the tofu cubes in cornstarch, shaking off any excess.

Heat the vegetable oil for deep frying in a deep frying pan or deep-fryer to 350°F (175°C). Carefully add the coated tofu cubes to the hot oil in batches, making sure not to overcrowd the pan. Fry the tofu cubes for 3-4 minutes, or until golden brown and crispy. Remove the fried tofu from the oil and drain them on paper towels.

In a separate pan or wok, heat 2 tablespoons of vegetable oil over medium heat. Add the minced garlic and grated ginger, and cook for 30 seconds, or until fragrant.

Stir in the doubanjiang, soy sauce, Chinese black vinegar, sugar, and water. Bring the sauce to a simmer and cook for 2-3 minutes.

Stir in the cornstarch and water mixture, and continue to cook the sauce for an additional 1-2 minutes, or until it has thickened.

Add the fried tofu to the sauce and toss to coat evenly.

Serve the Fried Tofu with Spicy Sauce over steamed white rice, garnished with chopped green onions and toasted ground Sichuan peppercorns, if desired.