Ma La Tofu

Ingredients

enough for 2 portions

  • 400g Tofu (firm or pressed), cut into 2cm cubes

Marinade

  • 1 tbsp light soy sauce
  • 1 tbsp Shaoxing wine

Coating

  • 1/4 cup starch
  • 1 tsp ground cayenne pepper
  • 1 tsp ground Sichuan peppercorns
  • 1 tsp salt

Spice mix

  • 2 cups Sichuan chilis
  • 2 tbsp chili flakes
  • 1 tbsp sesame seeds
  • 1 tsp sugar

To shallow fry

  • 1/3 cup vegetable oil

To stir fry

  • 3 tbsp vegetable oil
  • 5 spring onions, cut into slices (about 1/2 cm)
  • 4 garlic cloves, peeled, cut into thin slices
  • 1 tbsp ginger, peeled, chopped

To garnish

  • Cilantro, freshly chopped
  • 30g peanuts

Serve with Jasmine or Basmati rice

Ma La Tofu 麻辣豆腐

Method

  1. Marinade the tofu cubes in a closed container for up to 4 hours (at least 15 minutes). This works best if the container has almost the same size as the tofu block had before cutting.
  2. Sift the tofu in a strainer and get rid of the liquid; set aside.
  3. Preheat a large non-stick skillet to medium high, and add the oil to shallow fry the tofu..
  4. Meanwhile, coat the tofu with the Coating (works best in a large sealed container, turning it carefully).
  5. Transfer the tofu, piece by pice, into the hot oil and leave there until the bottom is golden brown. It should be relatively easy to turn the tofu cubes then to the opposite side.
  6. Cook until this side is golden brown as well, and the turn it once more to one of the not yet golden brown sides.
  7. When the tofu is golden brown on the third side, remove it from the pan; set aside.
  8. Heat the rest of the oil in the pan to high heat, and add the spring onions, garlic and ginger.
  9. Stir fry until fragrent, and add the spice mix. Continue stir frying for another 30 seconds.
  10. Add the tofu, and turn carefully.
  11. Serve immediately with rice. Garnish.
Markus
2021-01-31