【Tofu in Hot Garlic Sauce – Yu Xiang Tofu】

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【Tofu in Hot Garlic Sauce – Yu Xiang Tofu】

by MaomaoMom

Yu Xiang is one of most well-known sauces used in Sichuan cuisine. Yu Xiang, literally “fish fragrance”, refers to the sweet, sour and spicy sauce in which meat or vegetables are cooked. This Sichuan classic doesn’t actually contain fish. Instead, its seasoning mixture replicates the traditional flavouring for Sichuan fish dishes, and is prepared using ginger and garlic with sugar, salt, vinegar, soy sauce, and chili peppers.

鱼香豆腐F1 【Tofu in Hot Garlic Sauce   Yu Xiang Tofu】
Meal type: Main course, vegetable
Prepare time: 15 minutes
Cook time: 15 minutes
Level: Low
Serves: 6 servings

Ingredients:
1) 1 package tofu 700g;
2) 7 dried black fungus, soaked in warm water for 3 hours and rinsed, simmer in boiling water for 2 minutes then cut into small slices;
3) 2.5 tbsp olive oil, 1 tbsp chilli oil, 1 tbsp Sichuan pickled chilies, 4 tsp freshly minced garlic, 1 tbsp finely chopped green onion, 1 tbsp freshly minced ginger;
4) 2/3 tsp salt;
5) 1 tbsp cooking wine, 2 tbsp rice vinegar, 1 tbsp light soy sauce, 1.5 tsp Yummy House soy sauce, 2.5 tbsp sugar, ¼ tsp chicken broth mix, 1 tbsp corn starch.

Directions:

1: Cut each tofu block horizontally into 3 equal portions, then cut diagonally into triangles (Picture 1). Heat 2 tbsp olive oil in a non-stick sauté pan over high heat. Arrange tofu triangles in the pan and cook until golden brown on both sides (Pictures 2-3). Remove from heat and set aside.

2: Heat 0.5 tbsp olive oil and 1 tbsp chili oil in the same pan over medium-high heat. Sauté 1 tbsp Sichuan pickled chilies for a minute (Picture 4). Then add mined ginger, garlic and chopped green onion and sauté for another minute (Picture 5).

鱼香豆腐1 【Tofu in Hot Garlic Sauce   Yu Xiang Tofu】
3: Add black fungus slices, cooked tofu (Picture 6), and 2/3 tsp salt.

4: Mix all ingredients of Ingredient 5) in a small bowl (Picture 7). Stir in the sauce and continue to stir gently until the sauce thickens (Picture 8). Transfer to a serving plate and serve immediately.

鱼香豆腐F1 【Tofu in Hot Garlic Sauce   Yu Xiang Tofu】

pf button big 【Tofu in Hot Garlic Sauce   Yu Xiang Tofu】

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15 Responses to 【Tofu in Hot Garlic Sauce – Yu Xiang Tofu】

  1. clytize says:

    昨天做的这个菜,老公很爱吃啊,家里没有辣酱,我就用甜辣酱代替的,味道也可以,谢谢毛毛妈~

  2. clytize says:

    哈,今天做了猪肉脯,我在表面又刷了点蜂蜜,很好吃啊,宝宝抢着吃,很有成就感啊!在猪肉脯的页面,没有找到留言的地方,那就留在这里好啦!

  3. sheila chen says:

    非常喜欢您的菜谱,因为每样菜都能做成功!谢谢。

  4. 东京 says:

    谢谢毛毛妈,昨天照着做了这道菜,大人孩子都说好吃!继续学习

  5. JASMINE says:

    我们全家都说毛毛妈的这道鱼香豆腐非常好吃。我这次做豆腐的时候不是用锅煎的,而是改用电饼铛做的。既不用担心煎糊了也不用在灶台边守着。如果有朋友也做这道菜的话,建议也可以用电饼铛。省时又省心。

  6. Jane says:

    毛毛妈,请问红油是什么? 辣椒油吗?

  7. Shuo says:

    Maomaomom, can I replace Yummy house soy sauce with normal Li Jin Ji/Zhu Jiang Dark soy saurce? Thank you.

  8. manman says:

    毛毛妈您好!请问泡辣椒是什么啊?中国超市可以买到吗(英文是什么?)谢谢您!

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