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Fried bean curd with garlic sauce - 鱼香 豆腐
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Fried bean curd with garlic sauce
鱼香 豆腐

600 gr tahu/tofu
2 tbsp cornstarch
2 tbsp oil

Ingredients sauce:
2 cm jahe/ginger
7 cloves of garlic
2 red lomboks
1/2 tbsp Sichuan chile bean paste
1 1/2 tbsp Shaoxing rice wine
1 1/2 tbsp black rice vinegar
1 tbsp palm sugar
3 tbsp water
1 tbsp cornstarch
1 spring onion
1 tbsp oil

Cut the tahu into 1 1/2 cm thick cubes. Dry the cubes with kitchen paper. Then mix the tahu with the cornstarch. Heat the oil in a pan over high heat and then add the tahu. Then fry the tahu over medium heat until one side turns golden brown and then fry the other side. Then spoon the tahu onto a plate.
Finely chop the garlic and the jahe. finely chop the spring onion and the lomboks. Mix the rice wine with the vinegar, water, palm sugar and cornstarch. Heat the oil in a pan and fry the jahe, the garlic, the lomboks and the chili bean paste for 3 minutes. Then add the rice wine mixture and stir well. Then add the tahu and mix well and cook until the sauce thickens. Sprinkle the spring onion on top and serve.
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