Golden pan-fried tofu
A thin cornflour coating gives tofu golden edges before it goes into a sweet, sharp chilli-bean sauce.
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Makes
- 2 servings
Your new skill: Start with preparation, then work through one step at a time.
A thin cornflour coating gives tofu golden edges before it goes into a sweet, sharp chilli-bean sauce. Let each side brown before you try to turn it.
Your ingredients
Get ready: Knife, kitchen paper, two bowls, large frying pan and spatula.
- Tofu: 600 g medium-firm tofu
- Tofu: 2 tbsp cornflour
- Tofu: 2 tbsp cooking oil
- Sauce: 1 tbsp cooking oil
- Sauce: 1 tsp minced ginger
- Sauce: 1 tbsp minced garlic
- Sauce: 2 fresh chilli, finely chopped
- Sauce: 1/2 tbsp Sichuan chilli bean paste
- Sauce: 1 1/2 tbsp unsalted stock, instead of cooking wine
- Sauce: 1 1/2 tbsp black rice vinegar
- Sauce: 1 tbsp sugar
- Sauce: 3 tbsp water
- Sauce: 1 tbsp cornflour
- Sauce: 1 spring onions, finely chopped
Let’s make it
-
Dry and coat
Cut tofu into squares about 1.5 cm thick. Pat dry gently, then dust both sides with the 2 tbsp cornflour for coating.
-
Fry patiently
Heat 2 tbsp oil and lay the tofu in one layer. Fry over medium heat until golden on both sides, working in batches if needed. Transfer to a plate.
-
Mix the sauce
Stir the stock, vinegar, sugar, water and remaining 1 tbsp cornflour together in a bowl until smooth.
-
Bring it together
Add 1 tbsp oil to the pan and briefly cook ginger, garlic, chilli and doubanjiang. Stir the sauce again and pour in. Return tofu, turn gently and simmer until the sauce bubbles, thickens and coats it. Add spring onion and serve.
What to try next
For another kitchen idea, explore Garlic pak choi and Egg fried rice.
Keeping it: Cool promptly, put in a covered fridge container within 1–2 hours and use within 48 hours. Reheat only once until steaming hot throughout.
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