Tofu Frying Techniques
Ingredients: Firm Silken Tofu, Star Anise, Sichuan Peppercorns, Cumin Seeds, Perilla Seeds · 30 min cook time · 548kcal · ~₩15,200
Ingredients
1block Firm Silken Tofu, 1piece Star Anise, 0.5tsp Sichuan Peppercorns, 0.5tsp Cumin Seeds, 0.5tbsp Perilla Seeds, 0.25tsp White Pepper Powder, 0.25tsp Ginger Powder, 0.25tsp Garlic Powder, 2tbsp Cayenne Pepper, 1tbsp Salt, 0.5tbsp MSG, 1tsp Sugar, 0.5cup Peanut Oil, 2stalks Scallions, 1block Soft Tofu, 25g Chinese Chives, 1tsp Fish Sauce, 0.5cup Water, 2pieces Thai Bird's Eye Chili, 0.5tsp Black Pepper, 1tbsp Light Soy Sauce, 2sprigs Green Garlic, 1piece Mild Chili (e.g., Anaheim), 5g Wood Ear Mushrooms, 30g Pork Belly, 1tbsp Sichuan Chili Bean Paste (Pixian Douban), 2cloves Garlic, 1inch Ginger, 1tbsp Shaoxing Wine, 1tbsp Cornstarch, 0.5tsp Toasted Sesame Oil
Instructions
1. Cut the firm silken tofu in half, turn, and cut into 2cm thick pieces. This is for pan-frying.
2. Make the spice mix: Grind 1 star anise, 0.5 tsp whole Sichuan peppercorns, and 0.5 tsp cumin seeds in a coffee/spice grinder. Add 0.5 tbsp perilla seeds, 0.25 tsp white pepper powder, 0.25 tsp ginger powder, 0.25 tsp garlic powder, and 2 tbsp cayenne pepper. Grind again. Add 1 tbsp salt, 0.5 tbsp MSG, and 1 tsp sugar. Grind again and transfer to a shaker.
3. Brush a large, flat skillet with peanut oil. Heat to medium. Add the tofu blocks. Brush the top of the tofu with oil and sprinkle on the spice mixture. Fry for 5 minutes.
4. Rearrange the tofu on the edges to fry on the hot center. Let it go for another 5 minutes.
5. With about a minute to go, sprinkle on some sliced scallions. Scoop out the tofu and serve.
6. For deep-fried tofu, cut soft tofu into 1cm thick triangles.
7. Heat a pot of oil (preferably a round-bottom wok) to 180°C. Carefully drop in the tofu triangles. The temperature will lower, which is fine as we're aiming to fry at 140°C.
8. The tofu might stick together. Wait until they've formed (about 3 minutes) to start breaking them apart. Once floating, dial the flame back to medium-low and fry for 8 minutes more.
9. Take out the deep-fried tofu and place on a paper towel-lined plate.
10. Make the dipping sauce: Mince 25g of Chinese chives. Toss in a bowl. Add 0.5 tsp salt, 1 tsp fish sauce, and 0.5 cup water. Mix well.
11. Alternatively, for a different dipping sauce, combine 1-2 sliced Thai bird's eye chilies, 0.5 tsp freshly ground black pepper, 0.25 tsp salt, 0.5 tsp sugar, 1.5 tbsp fish sauce, and 3 tbsp water.
12. For stir-fried tofu, cut soft tofu into triangles. (You can also pan-fry firm tofu instead of deep-frying soft tofu).
13. Prepare the sauce: 1 cup water or stock, 0.25 tsp stock concentrate (if using water), 1 tbsp light soy sauce, 0.25 tsp salt, 0.5 tsp sugar, and 0.125 tsp white pepper powder. Mix well.
14. Prepare aromatics and vegetables: 2 cloves sliced garlic, 1 inch sliced ginger, 2 sprigs green garlic cut into 2-inch sections (or scallions), 1 mild chili cut into diamonds (e.g., Anaheim), and 5g wood ear mushrooms (reconstituted in cool water for 30 minutes, or skip).
15. Deep-fry the tofu: Heat oil to 180°C. Keep at max flame. Fry the tofu for about 3 minutes until floating, gently pulling apart any that are stuck together. Flip them around a bit and give another 30 seconds or so. Take them out.
16. Stir-fry: Long yao (get wok piping hot, shut off heat, add 0.5 tbsp oil, swirl). Add 30g sliced pork belly. Over medium heat, fry for about 3 minutes until lard is rendered (skip if vegetarian).
17. Shut off the heat and add 1 tbsp chili bean paste. Make sure it's not burning. Swap the flame to medium-low. Fry out the red oil (you hong you) for 3-4 minutes until the oil combines with the paste and then re-separates to get a nice vibrant red color.
18. Toss in the aromatics (garlic and ginger). Swap the flame to medium-high. Quick 30-second fry. Swirl in 1 tbsp Shaoxing wine around the sides of the wok.
19. Add the tofu, quick mix. Add the wood ear mushrooms, quick mix. Add the sauce. Swap the flame to high and bring to a boil.
20. Once the liquid is reduced by about a quarter (around 5 minutes), add the vegetables (green garlic and chili). Quick mix and let those cook for about 30 seconds.
21. Go in with a slurry of 1 tbsp cornstarch combined with 3 tbsp water. Mix and let it thicken. Optionally, sprinkle with MSG. Heat off, drizzle in 0.5 tsp toasted sesame oil. Serve.
Source: Watch the original video