Making Tofu This Way Results in Delicious, Fragrant, Soft, and Tender Flavor - It's Perfect with Rice!

Tofu is rich in nutrients, with diverse preparation methods, making it the most popular vegetarian dish. Mapo Tofu and Braised Tofu are famous Chinese cuisines. When tofu and spicy flavors are combined, appetite always expands without limit. Let me introduce you to a dish that is refreshing and delicious, with a melt-in-your-mouth texture – Crispy Skin Fish-Fragrant Tofu. Crispy Skin Fish-Fragrant Tofu is a nutritious and delicious home-cooked dish, primarily using tofu, combined with simple seasonings and cooked in a pot, with a fresh and fragrant flavor, soft and flavorful, simple and home-style.

Crispy Skin Fish-Fragrant Tofu involves cutting tofu into small pieces and stewing with a fish-fragrant flavor. It includes ground meat, chopped green onion, ginger, and garlic, sautéed to release a fragrant aroma, which is incredibly fragrant. It features a combination of salty, sour, sweet, spicy, fragrant, and fresh flavors, and a rich aroma of green onion, ginger, and garlic. It's very suitable for eating with rice. When eating Crispy Skin Fish-Fragrant Tofu, you can simply scoop a spoonful into rice and mix it together – it's incredibly delicious. Today, I will teach you the home-style recipe for Crispy Skin Fish-Fragrant Tofu. As long as you follow these steps, even beginners can make delicious Crispy Skin Fish-Fragrant Tofu!

Crispy Skin Fish-Fragrant Tofu Ingredients: 400g Tofu, 1 large spoon of Pixian Doubanjiang (fermented broad bean paste), a little green pepper, a little red pepper, a little yellow pepper, 1 stalk of scallion, 2 cloves of garlic, 3 large spoons of sugar, 2 large spoons of vinegar, 1 large spoon of soy sauce, salt to taste, 1 large spoon of water starch

Crispy Skin Fish-Fragrant Tofu Recipe:

1Cut the North Tofu into strips approximately 5cm long, 1cm wide, and 1cm thick.

2Sprinkle a little salt on the surface of the tofu and let it sit for 10 minutes (don't use too much, just pinch a few pieces with your fingers – the purpose is to enhance the flavor and to extract some water to remove the bean flavor).

3Dice the green, red, and yellow peppers.

4Chop the scallions and garlic finely.

5In a bowl, add sugar, vinegar, soy sauce, and oyster sauce with water to make a sauce for serving.

6Heat oil in a pot until it reaches 5-6 heat, then add the tofu strips.

7Fry until the surface is firm, then remove.

8In a separate pot, add a little cooking oil over low heat and sauté Pixian Doubanjiang until it turns red.

9Add chopped scallion and garlic to release their fragrance and pour in liquor to remove the fishy smell.

10Pour in the sauce and bring it to a boil for 1 minute.

11Add diced peppers and water starch to create a fish-fragrant sauce.

12Heat the oil in the pot to 7-8 heat and pour in the tofu strips until the surface is deep golden brown, then remove (make sure to fry over high heat until the surface is crispy).

13Quickly pour in the fried tofu and mix it evenly before serving.

14Acidic, sweet, salty, and spicy, with a crispy outer layer and a soft interior, it's best to eat it while hot.

Key Points:

1Sprinkle a little salt on the tofu surface – don't use too much, just pinch a few pieces with your fingers – the purpose is to enhance the flavor and to extract some water to remove the bean flavor.

2The first time you fry tofu, the oil temperature should be 4-5 heat, the tofu will firm up and then you can remove it. The second time you fry, the oil temperature needs to be increased to 7-8 heat, the tofu surface needs to be fried until it is crispy, which is the key to deliciousness.

3It's important to fry the tofu and prepare the fish-fragrant sauce simultaneously.

4Pixian Doubanjiang is known as the soul of Sichuan cuisine. It originated in Pixian, Sichuan. Pixian is located in the central part of the Chengdu Plain, and benefits from the irrigation of the Dujiangyan Irrigation System, resulting in abundant rice, wheat, rapeseed, broad beans (soybeans), hemp, etc. The broad beans here have excellent quality, and it is made into fermented broad bean paste as the main ingredient, which is oily and bright red, with crispy pieces and a strong spicy and sweet flavor. Besides being used as a seasoning, it can also be eaten with rice. When used with oil, its flavor is even better.