Three-Flavor Tofu
A Zhejiang dish featuring a distinctive triangular shape and three complementary flavors. Fresh, fragrant, and delicious with a unique character.
Ingredients
White tofu (divided into 3 portions, cut into strips, slices, and cubes respectively)
3
Egg (beaten)
1
Green onion (washed and cut into 5 cm lengths)
100 g
Peanut oil (150 g consumed)
500 g
Refined salt (to taste)
8 g
MSG (to taste)
2 g
White sugar
2 g
Tomato sauce
50 g
Soy sauce
5 g
Chili powder
1 g
Sichuan peppercorn powder
1 g
Scallion (cut into rings)
10 g
Ginger (minced)
10 g
Garlic (smashed and minced)
10 g
Dry starch
15 g
Wet starch
30 g
Chicken broth
100 g
Sesame oil
10 g
Instructions
1
Step 1
Divide the tofu into 3 portions: 1 portion cut into 5 cm long, chopstick-thick strips; 1 portion cut into 5 cm long, 3 cm wide, 1 cm thick slices; 1 portion cut into 1 cm triangular cubes. Cut scallion into fine rings. Cut ginger into minced pieces. Smash garlic and chop into minced pieces. Beat the egg in a bowl. Mix soy sauce, sesame oil, appropriate amounts of salt, MSG, wet starch, and scallion rings to make a sauce. Pick and wash the green onions, cut into 5 cm lengths.
2
Step 2
Blanch the tofu strips in boiling water and remove. Mix the tofu cubes with soy sauce, then coat with dry starch, deep-fry in oil until crispy and golden, drain in a colander. Coat the tofu slices with beaten egg, pan-fry in oil until golden on both sides, add scallion rings, minced ginger, tomato sauce, white sugar, and appropriate amount of salt, thicken with wet starch, and place in the middle of a long fish-shaped plate. In another wok, heat oil to 60% hot, stir-fry the green onions, add chicken broth, salt, MSG, and tofu strips, thicken with wet starch, and place on one end of the plate. Add more oil to the wok and heat to 70% hot, add minced ginger and minced garlic and stir-fry, add the tofu cubes, immediately pour in the prepared sauce, toss a few times, and place on the other end of the plate to complete.
