Spicy Fish Roe Braised Tofu
Fish roe braised with diced tofu yields a sweet, fragrant, and tender texture.
Ingredients
fish roe
150 g
white tofu
100 g
vegetable oil
30 ml
salt
3 g
MSG
2 g
baijiu
5 ml
chopped chili peppers
20 g
ginger (minced)
5 g
green onion (sliced into rings)
3 g
perilla (chopped)
5 g
sesame oil
3 ml
starch slurry
10 g
fresh stock
200 ml
Instructions
1
Step 1
Wash the fish roe and cut into 1 cm cubes; cut the white tofu into 1 cm cubes; mince the ginger, slice the green onion into rings, and chop the perilla.
2
Step 2
Place a clean wok over high heat, add the vegetable oil, and heat to about 70% hot. Add the fish roe and briefly pass through the oil, frying for about 5 seconds, then pour into a strainer to drain off the oil.
3
Step 3
Leave a thin layer of oil in the wok and heat to about 50% hot. Add the minced ginger and chopped chili peppers and stir-fry until fragrant. Add the fish roe, splash in the baijiu and briefly stir-fry, then pour in the fresh stock. Add the tofu cubes along with the salt, MSG, and chopped perilla. Simmer over medium heat until the sauce reduces and thickens, thicken with the starch slurry, drizzle with the sesame oil, then remove from the heat and transfer to a serving plate.
