Sichuan Spicy Fried Tofu Puffs

Crispy fried tofu puffs tossed in a fiery and flavorful Sichuan chili oil dressing. A snackable and addictive appetizer.

Prep Time

15 minutes

Total Time

45 minutes

Calories

750 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.78/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

14ozFirm Tofu(Pressed to remove excess water, cut into 1-inch cubes)

£3.00

3cupsVegetable Oil(For frying)

£1.75

2tablespoonsSoy Sauce(Regular or light soy sauce)

£0.20

1tablespoonBlack Vinegar(Chinkiang vinegar preferred, or rice vinegar)

£0.15

1teaspoonSugar(White or brown sugar)

£0.01

1tablespoonSichuan Peppercorns(Toasted and ground)

£0.75

3clovesGarlic(Minced)

£0.15

2tablespoonsChili Oil(Adjust to taste)

£0.50

1teaspoonSesame Oil(Optional)

£0.10

2stalksGreen Onions(Chopped, for garnish)

£0.40

1teaspoonSesame Seeds(Toasted, for garnish)

£0.10

Total Cost

£7.11

£1.78 per serving

Instructions

1.
Press the tofu for at least 30 minutes to remove excess water. Cut the pressed tofu into 1-inch cubes.
2.
Heat the vegetable oil in a wok or large frying pan over medium-high heat. The oil should be deep enough to submerge the tofu.
3.
Carefully add the tofu cubes to the hot oil in batches, ensuring not to overcrowd the pan. Fry until golden brown and crispy on all sides, about 5-7 minutes per batch.
4.
Remove the fried tofu puffs with a slotted spoon and drain on a paper towel-lined plate.
5.
While the tofu is frying, prepare the sauce. In a mixing bowl, combine the soy sauce, black vinegar, sugar, ground Sichuan peppercorns, and minced garlic.
6.
Add the chili oil and sesame oil (if using) to the sauce. Adjust the amount of chili oil to your desired spice level.
7.
Once all the tofu is fried, add it to the mixing bowl with the sauce. Toss gently to coat the tofu evenly.
8.
Transfer the tossed tofu puffs to a serving plate. Garnish with chopped green onions and toasted sesame seeds.
9.
Serve immediately and enjoy!

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My Notes

Nutrition Information

Nutrition per serving (175g)

750 kcal / 3138 kJ

Carbs

18g

7% of RDA

Fat

65g

93% of RDA

Protein

23g

46% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

6 g

7% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

9 g

45% of RDA

Chef's Tips

Pressing the tofu well is crucial for achieving a crispy texture.

Fry the tofu in batches to prevent the oil temperature from dropping too much.

Adjust the amount of chili oil to your preferred level of spiciness. You can also add a pinch of red pepper flakes for extra heat.

For a more complex flavor, consider adding a small amount of fermented black beans (douchi), finely chopped, to the sauce.

These tofu puffs are best served immediately while they are still crispy.

Cooking Equipment

Wok or large frying pan

Slotted spoon

Mixing bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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