Chengdu street tofu
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This silken tofu recipe by Andrew Wong is inspired by Andrew's memories of old ladies selling pots of this wobbly, warm, delicious tofu on the streets of Chengdu in Sichuan Province. Make sure you buy extra-silken tofu for the most melt-in-the-mouth texture. The preserved vegetables are a Sichuan speciality, and can be found in Chinese supermarkets.
First published in 2017
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Ingredients
Metric
Imperial
Chengdu street tofu
- 400g of extra-soft silken tofu
- 4 tbsp of light soy sauce
- 2 tbsp of chilli oil
- 1 tbsp of sesame oil
- 1 tsp Sichuan peppercorns, toasted and ground
- 1 tsp salt
- 1 tsp sugar
- 2 tbsp of spring onions, the green parts, finely chopped
- 2 tbsp of Chinese preserved vegetables
- 2 tbsp of peanuts, roasted
- coriander, to garnish
SAVE RECIPE
Method
1
Using a tablespoon, scoop the tofu into a bowl of just-boiled water to warm it through
- 400g of extra-soft silken tofu
2
When warm, spoon the tofu out into a serving bowl
3
Mix the soy sauce, oils, seasonings and sugar together, then pour evenly over the tofu
- 1 tsp sugar
- 4 tbsp of light soy sauce
- 2 tbsp of chilli oil
- 1 tbsp of sesame oil
- 1 tsp Sichuan peppercorns, toasted and ground
- 1 tsp salt
4
Sprinkle over the spring onion greens, then the preserved vegetables and finally the peanuts
- 2 tbsp of peanuts, roasted
- 2 tbsp of spring onions, the green parts, finely chopped
- 2 tbsp of Chinese preserved vegetables
5
Garnish with coriander leaves and serve immediately
- coriander, to garnish
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