【Tofu in Hot Garlic Sauce – Yu Xiang Tofu】
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.
Prepare time: 15 minutes
Cook time: 15 minutes
Serves: 6 servings
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.
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).
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.