Taro Tofu
Taro chunks and fried tofu slices braised together with chili sauce for a soft, glutinous, and spicy dish.
Ingredients
Tofu
200 g
Taro (scrubbed clean, cut into rolling-chunk pieces)
200 g
Chili sauce
30 g
Starch
to taste
Pickled chilies (stems removed)
to taste
Sichuan peppercorn powder
to taste
Scallion whites (washed, cut into segments)
to taste
Salt
to taste
Light soy sauce
to taste
MSG
to taste
Sesame oil
to taste
Oyster sauce
to taste
Sugar
to taste
Cooking wine
to taste
Five-spice powder
to taste
Stock
to taste
Cooking oil
to taste
Instructions
1
Step 1
Scrub the taro clean, cut into rolling-chunk pieces, toss with salt and five-spice powder, then steam in the steamer until cooked through.
2
Step 2
Cut the tofu into slices, then fry in oil heated to about 80% hot until golden brown, and remove.
3
Step 3
Remove the stems from the pickled chilies; wash the scallion whites and cut into segments.
4
Step 4
Heat cooking oil in the wok to about 50% hot, add the chili sauce and pickled chilies to release their flavor, then add stock, cooking wine, salt, sugar, oyster sauce, and light soy sauce. Add the taro chunks, tofu slices, and scallion segments and braise until they absorb the flavors. Stir in wet starch and Sichuan peppercorn powder evenly, add MSG, drizzle with sesame oil, then transfer to a plate and serve.
