I am a big fan of tofu – just like all Chinese people. It is humble, plain and can partner with other seasonings and ingredients to create the most delicious flavors.
Apart of Mapo Tofu, I love this dish very much because it is very simple, requires no expensive ingredients or fancy cooking skills. I’m sure you’ll love it too.
1 block of regular tofu, sliced like in the picture
150g minced meat/bacon (optional, I have leftover)
1 handful of dried wood ear mushroom (optional, substitute with any kind of dry/fresh mushroom), soaked if it’s dried mushrooms.
1 green chili pepper / paprika, chopped.
2-3 cloves garlic, minced.
One thumb sized piece of ginger in slices.
1 scallion/spring onion, chopped.
Prepare the sauce in a bowl:
2 tbsp light soy sauce
1 tbsp Chinese cooking wine (optional)
1 tsp dark soy sauce (substitute: ketchup)
1 tbsp sugar
1 tbsp doubanjiang
Salt and pepper
Vegetable bouillon (optional)
1/4 cup of water
- Pre-boil the soaked mushrooms for 1 minute
- Pre-pan-fry the tofu. Then move out.
- Add oil in the pan, add in the minced meat/bacon (optional, skip this if you’re cooking vegetarian)
- Over low heat, place garlic and ginger, sauté until it is slightly toasted
- Pour in the sauce
- On medium heat, add in the pre-fried tofu and the mushrooms, let simmer for 2-3 minutes (best with the pan covered). While you’re waiting, make a starch-water mix in the sauce bowl (1 tbsp starch + 4 tbsp of water)
- Add paprika and spring onion in, stir for 1 minute.
- Add in the starch water. Give a gentle stir and mix everything well. Done ✅. Serve immediately.
- The cooking process is quick, so ‘mise en place’ (french) – getting all ingredients ready before cooking.
- Before stir-fry, cook rice (best use the rice cooker), so the rice is ready when the dish is done.
- Originally the tofu and the paprika should be fried not pan-fried, but it’s too greasy for me, I prefer pan-frying just the tofu.
- The dried mushrooms are optional, you can substitute with carrot for example. You’ll also need to pre-boil it.
- If you like Sichuan food, you must have Doubanjiang (spicy fermented bean). It’s the soul of Sichuan cuisine.
For more of my recipes, please check TITIEN’S KITCHEN.