Asian Spicy Tofu Recipes
This dish makes full use of the rich flavors of China's Lao Gan Ma chili sauce, transforming plain tofu into a mouthwatering delight. For spice lovers, these spicy and umami-packed tofu cubes are a perfect choice, whether enjoyed on their own or as an excellent addition to stir-fries.
INGREDIENTS
- 500g firm tofu
DIRECTIONS
Prepare all the ingredients. Cut the 500g of firm tofu into appropriately sized cubes.
Then, bring a pot of water to a boil, add 1 tablespoon of salt, and blanch the tofu for about 1 minute. Remove and drain the tofu for later use.
Tip:
It’s recommended to use firm tofu, as silken tofu can easily break apart.
Wash the 3g of scallions and cut them into small pieces. Finely chop the 2 Thai bird's eye chilies and the 4 cloves of garlic.
In a small bowl, mix together 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 2 tablespoons of Lao Gan Ma, half a tablespoon of salt, and half a bowl of water. Stir well and set aside.
Heat 10ml of cooking oil in a pan until hot, then add the scallions, garlic, and bird's eye chilies. Sauté on low heat until fragrant.
Gently add the tofu to the pan; do not stir. Simply shake the pan to keep the tofu intact.
Once the tofu is golden brown on both sides, pour in the prepared sauce and continue to shake the pan, ensuring the tofu absorbs the flavors evenly. Reduce the heat and simmer for about 2-3 minutes.
Finally, sprinkle with chopped scallions and turn off the heat.