Name: Jia chang dou fu tofu in spicy sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 portions
Ingredients: 400 g tofu; 3 tablespoons vegetable oil; 2 tablespoons chilli paste; 15 g black beans; 3 cloves garlic; 15 g ginger; 3 pcs spring onion; 2 tablespoons soy sauce; 1 teaspoon sugar; 120 ml vegetable broth; 2 teaspoons cornstarch; 1 teaspoon sesame oil; 300 g jasmine rice

Step by step process

Preparing the tofu

1
Pat the tofu for jia chang dou fu dry. Cut it into triangular slices about one centimeter thick. Heat the vegetable oil in a wok or skillet. Fry the slices 3 to 4 minutes per side, until golden and set. Transfer the fried pieces to a plate and let them rest so they stay firm.
2
Meanwhile, get the aromatic base ready. Finely chop the garlic and ginger. Slice the scallions into rounds. Separate the white parts from the green, which goes in at the very end.

Spicy sauce and finishing

3
Add a tablespoon of oil to the wok. Stir in the doubanjiang bean paste and the fermented black beans. Fry them briefly so the spices bloom and the oil turns red. Mix in the garlic, ginger and the white parts of the scallions. Stir-fry for another 30 seconds, until fragrant.
TIP:
Heat the oil to medium-high temperature, add the onion, garlic, and ginger. Sauté them until the onion becomes translucent and golden and they release an intense aroma. Proper sautéing creates a rich flavor without burning.
4
Pour in the vegetable broth. Add the soy sauce and sugar and bring the sauce to a gentle simmer. Stir the cornstarch into a little cold water. Pour it in while stirring, so the sauce thickens to a glossy coating.
TIP:
Dissolve cornstarch in cold water to create a smooth slurry, then slowly add it to the hot sauce while stirring continuously. The sauce will thicken within 1-2 minutes without lumps.
5
Return the fried tofu to the wok. Gently turn it in the sauce so the slices do not fall apart. Warm it through for 2 minutes. Finish with the sesame oil and scatter the green scallions over the top. Serve hot with a bowl of jasmine rice.

More tips:

Pat firm tofu thoroughly dry with a kitchen towel before frying. The drier the surface, the better it browns and the less it sticks to the pan.

You can easily dial the heat up or down with the amount of doubanjiang paste. For a milder version use just a tablespoon, while heat lovers can add a teaspoon of chili flakes.

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