Yu-Xiang Tofu

Yuxiang Doufu (鱼香豆腐)

Delightful cubes of tofu are simmered in a tangy, aromatic sauce along with colorful red and green bell peppers and then garnished with an abundance of finely sliced scallion.

There are so many ways to make this one dish that it can be rather confusing looking at various recipes. Nevertheless, Yu-Xiang Tofu can be broken down into two main categories: Fried or Boiled. The Fried Tofu style is quite similar to Homestyle Tofu just with a Yu-Xiang Sauce. So, to provide more variety, I’ll focus on the Boiled version here. Also, many of the fried versions do not include vegetables and simply mix the fried tofu with the sauce. The Boiled versions always include plenty of colorful vegetables. Finally, stir-fried minced pork belly can be added to either the Fried Version or the Boiled Version for extra flavor, texture, and substance.

The following style of Yu-Xiang Tofu is considered home style cooking (家常菜). This style of dish utilizes plenty of fresh vegetables, most commonly Bell Peppers. For extra color, I use half of both a Red Bell Pepper and a Green Bell Pepper. Usually, only one whole Bell Pepper would be used, which is a bit more economical. Tofu is usually quite cheap, so splurging a little for a diverse and colorful dish is more than worth it. Other common vegetables would include Shitake Mushrooms, Carrots, and Celtuce.

The type of Tofu used in this dish is considered ‘firm’ tofu; its Chinese name literally means ‘Old Tofu’ (老豆腐). Soft or silken tofu is not ideal because it cannot withstand the boiling and braising process. Medium Tofu (水豆腐) is another option. Although the pieces might break apart slightly when cooking, the Tofu will still taste great with the tangy aromatic Yu-Xiang Sauce – just have a spoon ready as the pieces will likely be too soft to grasp with chopsticks.

Prep Time: 10 min.

Cook Time: 5 min

Total Time: 15 min

Serving: 4 people

Ingredients

500 grams of firm Tofu (老豆腐)

Aromatics
3 – 5 Pickled Red Chilies
2 – 3 cloves of Garlic
1 2-inch block of Ginger

Vegetables
5 – 10 Black Wood Ear Mushrooms
1/2 of a Red Bell Pepper
1/2 of a Green Bell Pepper

Garnish
1 green stalk of Small Scallion (小葱)

Sauces and Seasonings
1/3 cup of Water
2 Tbsp. Light Soy Sauce
1 1/2 Tbsp. Chinkiang Black Vinegar
2 Tbsp. White Sugar
1/2 tsp. Salt
1/2 tsp. Chicken Bouillon Powder
1 Tbsp. Corn Starch

Boiling Ingredients
3 L. Water
1 Tbsp. Salt

Frying Ingredients
1/4 cup Peanut Oil
1/8 cup Lard
2 Tbsp. Sichuan Chili Bean Paste

Directions

1.) Hold the knife horizontal and slice the block of Tofu roughly in half, or if quite thick, into 3 equal sections roughly 1-inch thick. Cut down the length of the Tofu creating long 1-inch-thick strips. Slice across these strips at 1/2-inch intervals creating cubes of Tofu that are approximately 1x1x1/2-inches.

2.) Prepare the Aromatics placing them all in the same bowl:

• Mince the Pickled Red Chilies.
• Peel and mince the Garlic and Ginger.

3.) Cut the Vegetables and place them all in the same bowl:

• Black Wood Ear Mushrooms: If they are fresh, simply cut them in half. If they are dried, rehydrate them in a bowl of water covered with a damp paper towel. Then, cut them in half.
• Bell Peppers: Cut the Bell Peppers into 1-inch-thick strips and then cut across these strips at a 45-degree angle to create 1-inch diamonds.

4.) Finely slice the Small Scallion and set it in a small bowl to be used as a Garnish.

5.) Mix all of the Sauces and Seasonings (Water, Soy Sauce, Vinegar, Sugar, Salt, Chicken Bouillon Powder, and Corn Starch) in a fourth bowl.

6.) Fill a wok or large pot with about 3 liters of water and heat on high until boiling. Add the Tofu cubes and boil them for 2 minutes.

7.) Add all of the Vegetables to the boiling water and boil them with the Tofu cubes for about 1 minute.

8.) Remove all of the Tofu and Vegetables with a large slotted spoon. Discard the Water and dry out the wok. Reseason the wok by adding some oil, heating the oil on high, and discarding the hot oil.

(Slightly thicker batons are better than thin ones for this double-frying process because they will get super-crispy on the surface but remain light and fluffy on the inside. The Potatoes will lose some of this crispiness during the stir-frying process, but if all is done correctly, the Potatoes will remain rather crispy and not become soggy or flaccid during the next step).

9.) Add the Peanut Oil and the Lard to the hot wok and heat on high until the Lard has completely melted.

10.) Add the Aromatics and stir-fry them just a few seconds until fragrant. Follow this immediately with the Chili Bean Paste and stir-fry it just long enough for the Paste to become one with the Oil. Finally, pour in 1 cup of Water and bring the mixture to a boil.

11.) Return the Tofu and Vegetables to the wok, reduce the heat to medium, and cook everything at a low boil for 3 minutes.

12.) Pour the Sauces and Seasonings into the wok, mix them in gently, and then allow the sauce to thicken for about 1 minute.

13.) Pour the delicious Yu-Xiang Tofu into a serving dish and Garnish with the finely slices Scallion.

 

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