Fried Tofu With Pickled Chiles
2-4
servings
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
1
package fried tofu (about ½ pound)
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3 tbsp
or so peanut or neutral oil
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2
inch piece ginger, scraped and finely chopped
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4-6
garlic cloves, peeled and finely chopped
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3
scallions, white parts sliced at a sharp angle into 1½-inch-long slices (reserve greens for another use)
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2 tbsp
pickled chile paste
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¾ c
chicken stock or water
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2 tsp
soy sauce
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1 tsp
sugar
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Salt to taste
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Adapted from Land of Plenty by Fuchsia Dunlop

If you are using frozen fried tofu, be sure to defrost the tofu first. You can place it in the refrigerator, or leave it on the counter if you are cooking this the same day as you remove it from the freezer. Pickled chile paste is available in glass jars at most any Asian market with a solid selection of Chinese ingredients.

Directions

  1. Cut the fried tofu squares in half so the insides of each piece are exposed. If you’re using previously frozen fried tofu, squeeze each piece to remove excess water.
  2. Heat a wok or large skillet over high heat until nearly smoking. Add oil and swirl to coat the pan. Add ginger, garlic, scallions, and pickled chile paste and stir-fry for a minute or so, until fragrant and the oil is stained red. But don’t let them burn! Adjust the heat if need be.
  3. Add the tofu and the stock or water, and bring to a boil. Season with soy sauce, sugar, and ¼ teaspoon of salt. Stir, turn the heat down to a simmer, and cook, stirring occasionally, for about 15 minutes, until the liquid has mostly evaporated. You will know it’s ready when so much liquid has evaporated that the oil sizzles. Serve hot or cold.

Scott Hocker

Scott Hocker is a writer, editor, recipe developer, cookbook author, and content and editorial consultant. He is currently the editor in chief of liquor.com and was previously the editor in chief of Tasting Table.

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