In the long history of Chinese food culture, tofu carries thousands of years of wisdom and emotion with its gentle and delicate attitude. According to the records of Qi Min Yaoshu, the invention of tofu can be traced back to the Han Dynasty, and was accidentally obtained by Liu An, the king of Huainan, during the process of alchemy, and has since become an indispensable part of the Chinese diet. The spicy crispy tofu is a brilliant spark of this traditional ingredient and Sichuan cuisine culture, which not only combines the tenderness of tofu with the enthusiasm of chili peppers, but also a delicacy that integrates visual and taste enjoyment. Behind this dish, it is not only the respect and innovation of the ingredients, but also the modern interpretation of ancient wisdom, and every bite is an echo of history and an expectation for the future.
Cooking steps:
**Preparation Materials:**
- 500 grams of old tofu
- 20 grams of paprika
- 10 grams of Sichuan peppercorn powder
- Light soy sauce 30ml
- 10 grams of caster sugar
- 2 cloves minced garlic
- 50 grams of flour
- Starch 30 grams
- Oil to taste
**Steps:**
1. Cut the old tofu into cubes about 2 cm thick and gently absorb the surface moisture with a kitchen paper towel.
2. Combine light soy sauce, caster sugar, minced garlic, half of the chili powder and Sichuan pepper powder, coat the tofu evenly with the marinade and let it stand for 15 minutes.
3. Mix the flour with the starch in proportion, and evenly coat the marinated tofu cubes on both sides.
4. When the oil temperature rises to 180°C, carefully add the tofu cubes, fry them until golden brown and crispy, remove and drain the oil.
5. Leave the bottom oil in the pot, stir-fry the remaining chili powder and Sichuan pepper powder over low heat, sprinkle on the fried tofu, and mix well.
Tips:
- Tofu is old tofu because it has a low water content and is more suitable for frying.
- The oil temperature should not be too high when frying tofu to avoid scorching on the outside and growing on the inside.
When the last touch of the setting sun shines on the golden crispy tofu, the spicy smell hits the nose, as if you can hear the crust crust crumbling when you bite it. In the mouth, the tenderness of tofu and the spicy stirring are intertwined, and each bite is a tribute to history and an exploration of taste.