Yipin fish flavored tofu

Overview

This dish is my own creation that combines the flavors of first-class tofu and fish flavor. It has a fresh and mellow taste, which is comparable to the taste of meat.

Tags

• hot dishes
• home cooking
• chives
• corn starch
• egg
• ginger
• light soy sauce
• oyster sauce
• peanut oil
• pixian doubanjiang
• tofu
• white sugar
• garlic
• salt

Ingredients

Steps

1. 1 Chop the onion, ginger and garlic into mince. Because I made this dish on a whim and I didn’t have chives and garlic at home, I just used minced ginger. It feels like the taste is a little less layered.

   

2. 2 Cut the tofu into 2cm square pieces, run it through hot water to remove the fishy smell and let it cool. (If it’s troublesome, just use hot water.) Roll it in the egg liquid once, then roll it in the starch once.

   

3. 3 Heat the oil to 70% heat and fry until golden brown and float.

   

4. 4 Leave the base oil in the pot, add Pixian bean paste and stir-fry until the red oil comes out, add the onion, ginger and garlic and stir-fry, add water, add light soy sauce, oyster sauce, sugar and salt and bring to a boil. Add the fried tofu cubes and cover over high heat to reduce the juice. When almost done, pour in the water starch.

   

5. 5 Transfer to a plate and add a pinch of coriander segments.