Ingredients
Scale
- 1 lb firm tofu
- 1 tbsp soy sauce
- ½ tsp white pepper
- ½ tablespoon sesame oil
- ½ cup potato starch
- ½ cup cornstarch
- ¼ cup light soy sauce
- 2 tbsp brown sugar
- 2 tsp szechuan chili flakes
- ½ cup chicken stock
- 2 tbsp white vinegar
- 1 tbsp cornstarch
- ½ cup neutral oil
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 scallions, chopped
- 1 tablespoon sesame seeds
Instructions
- Press and drain the tofu using paper towels, then break it into 1-inch pieces in a bowl.
- Season the tofu with soy sauce, white pepper, and sesame oil. Mix until the tofu absorbs the seasonings, then add the potato starch and cornstarch, coating the tofu well.
- In a small bowl, combine light soy sauce, brown sugar, szechuan chili flakes, chicken stock, white vinegar, and cornstarch, mixing thoroughly.
- Heat neutral oil in a large pan or wok to 350°F. Fry the coated tofu pieces for 3-5 minutes, flipping occasionally until crispy; then strain the tofu on paper towels, leaving 2 tbsp of oil in the pan.
- In the same pan, stir fry minced garlic and ginger over medium high heat for 15 seconds until fragrant. Add the sauce mixture and cook for 1-2 minutes until thickened.
- Toss the crispy tofu in the sauce and serve over white rice, garnished with chopped scallions and sesame seeds.
Notes
For an extra kick, adjust the amount of szechuan chili flakes according to your spice preference.
Ensure the tofu is drained well to achieve the desired crispiness during frying.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 0mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.