| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 25g | 6g | 20g |
| sugars | fibre | protein | salt |
| 5g | 3g | 19g | 1.0g |
Why I Love Chinese Spicy Tofu
I think there’s a surprising amount of joy in being a cook and a student of one’s palate. Every new recipe is like an adventure into a culture different from my own. Today’s culinary journey takes us to a vibrant and flavorful dish, the “Spicy Tofu”.
A Different Palette
Given my usual affinity for trout dishes and game meats, whipping up a vegetarian recipe like this Spicy Tofu may seem like a departure from my meat-loving mountain roots. But I believe that truly good food isn’t about sticking to what you know — it’s about branching out and embracing diversity in flavor, method, and culture. This amazing dish found its way into my culinary heart after an introduction to it by the globally-renowned chef, Debbie Cantoni. Her authentic Chinese kitchen wizardry was a real source of inspiration while crafting this recipe.
Flavour Fiesta
What I absolutely love about Chinese cuisine, and this Spicy Tofu recipe in particular, is the way every ingredient counts. The sichuan peppercorns provide that iconic numbing spice that is so characteristic of Sichuan cuisine. The chili paste and garlic lend a deep, inviting heat, while the Chinese black vinegar and soy sauce layer in savory umami flavors. It’s a grand gathering of flavor profiles, a symphony that turns a relatively humble ingredient, tofu, into something truly extraordinary.
I’ve discovered that this dish works amazingly well with a side of crisp, stir-fried bok choy or a bowl of fluffy jasmine rice. It does share similarities with Korean mapo tofu — another delightful dish — but with a unique charm that’s all its own.
Friends, whether you’re a tofu lover, a fan of spicy cuisine, or simply on a culinary adventure just like me, this Spicy Tofu recipe is a dish you absolutely must try. It’s a delicious reminder of the vibrant complexity in every cuisine, and by learning and creating, we as cooks get to partake in that too. Bon Appétit!
What You’ll Need
- 2 blocks of firm tofu (14 oz each)
- 1/2 cup vegetable oil
- 1 tablespoon sichuan peppercorns
- 3 tablespoons chili paste
- 2 teaspoons soy sauce
- 2 teaspoons Chinese black vinegar
- 2 teaspoons sugar
- 2 cloves of garlic, minced
- 1 inch piece of ginger, finely chopped
- 4 green onions, chopped
- Handful of cilantro, chopped (optional)
Method
Step One
Start by draining the tofu and pat dry with a paper towel. Cut the tofu into cubes of about one inch each.
Step Two
Heat the vegetable oil in a wide skillet over medium-high heat. Carefully add the tofu cubes, making sure they are not touching each other. Fry until golden brown on all sides. Once done, remove the tofu and drain on paper towels.
Step Three
In the same skillet, reduce the heat to medium and add the Sichuan peppercorns. Stir them around for about one minute or until fragrant. Discard the peppercorns and retain the oil in the skillet.
Step Four
In the flavored oil, add the chili paste, minced garlic, ginger, and the white part of the green onions. Stir fry until fragrant.
Step Five
Add in the soy sauce, black vinegar, and sugar, stirring until the sugar is dissolved. Return the fried tofu to the skillet and toss to coat in the sauce. Cook for a few more minutes until the tofu has absorbed some of the sauce.
Step Six
Before serving, mix in the chopped green onions and optional cilantro. Enjoy your spicy tofu hot, as a main or side dish.
