Ingredients with Measurements:
- 1 block of stinky tofu (approximately 14 oz)
- 2 tbsp Szechuan peppercorns
- 2 tbsp chili flakes
- 2 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 green onions, chopped
- 1 tbsp cornstarch
- 1/4 cup water
- Vegetable oil for frying
Special Equipment Needed:
- Deep-fryer or large pot for frying
- Slotted spoon or spider strainer
- Small mixing bowl
- Whisk
Step-by-Step Instructions:
1. Cut the stinky tofu into bite-sized pieces and set aside.
2. In a small mixing bowl, whisk together the Szechuan peppercorns, chili flakes, soy sauce, sugar, rice vinegar, sesame oil, garlic, ginger, and green onions.
3. In a separate small bowl, mix together the cornstarch and water to make a slurry.
4. Heat vegetable oil in a deep-fryer or large pot to 375°F.
5. Dip the stinky tofu pieces into the cornstarch slurry and then carefully drop them into the hot oil. Fry until golden brown and crispy, about 3-5 minutes.
6. Using a slotted spoon or spider strainer, remove the fried tofu from the oil and place it on a paper towel-lined plate to drain excess oil.
7. In a large wok or skillet, heat 1 tbsp of vegetable oil over medium-high heat.
8. Add the Szechuan sauce to the wok and stir-fry for 1-2 minutes until fragrant.
9. Add the fried tofu to the wok and toss until coated in the sauce.
10. Serve hot with rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Deep-fryer or pot: 375°F
- Wok or skillet: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 260
- Fat: 18g
- Carbohydrates: 14g
- Protein: 10g
Substitutions for ingredients:
- Stinky tofu can be substituted with regular firm tofu.
- Szechuan peppercorns can be substituted with black peppercorns.
- Chili flakes can be substituted with red pepper flakes.
- Rice vinegar can be substituted with white vinegar.
Variations:
- Add diced bell peppers, carrots, or mushrooms to the stir-fry for added texture and flavor.
- Use a different type of sauce, such as sweet and sour or black bean sauce.
Tips and Tricks:
- Be careful when frying the tofu as it may splatter hot oil.
- Make sure to drain excess oil from the fried tofu before adding it to the stir-fry.
- Adjust the amount of chili flakes to your desired level of spiciness.
Storage Instructions:
- Store leftover tofu in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat in the microwave or in a skillet over medium heat until heated through.
Presentation Ideas:
- Serve the tofu in a bowl with a side of rice and garnish with chopped green onions.
Garnishes:
- Chopped green onions
- Sesame seeds
Pairings:
- Steamed rice
- Stir-fried vegetables
Suggested Side Dishes:
- Steamed bok choy
- Garlic green beans
Troubleshooting Advice:
- If the tofu is not crispy enough, increase the frying time.
- If the sauce is too thick, add a splash of water to thin it out.
Food Safety Advice:
- Use caution when frying with hot oil.
- Make sure to cook the tofu to an internal temperature of 165°F.
Food History:
- Stinky tofu is a popular street food in Taiwan and other parts of Asia.
Flavor Profiles:
- Spicy, savory, and slightly pungent.
Serving Suggestions:
- Serve as a main dish with rice and vegetables.
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Region: Chinese