Golden Crusted Tofu with Spicy Sichuan Sauce

1. Rehydrate the Mushrooms

Rehydrate the mushrooms by soaking them in boiling water for about 30 minutes until they become soft and pliable. This step is essential to bring out their rich, umami flavor.

2. Boil the Tofu

Bring a pot of salted water to a boil. Add the tofu slices and let them boil for 3 to 5 minutes. This process helps to remove excess water and firms up the tofu, preparing it for a better texture when fried. Once done, drain the tofu and pat it dry.

3. Prepare Starch Slurry

Combine ½ teaspoon of potato starch or cornstarch with a bit of cold water in a small bowl. Set this aside as it will be used later to thicken the sauce.

4. Fry the Tofu

Heat a good amount of vegetable oil in a wok or skillet over medium-high heat. Once hot, carefully add the tofu slices and fry them until they are golden brown on one side, which should take about 4 minutes. Flip them and fry the other side for another 3 minutes. Transfer the crispy tofu to a paper towel-lined plate to drain any excess oil.

5. Stir-Fry Aromatics

In the same wok, reserve about 2 tablespoons of the frying oil and discard the rest. Add the rehydrated mushrooms, finely chopped garlic, ginger, and the white parts of the scallions. Stir-fry these aromatics for about 2 minutes until they are fragrant and slightly softened.

6. Add Sichuan Chili Bean Paste

Push the aromatics to the side of the wok and add 1.5 tablespoons of Sichuan chili bean paste. Stir-fry the paste briefly to release its flavor before combining it with the aromatics.

7. Add Soy Sauce and Stock

Add 1 teaspoon of soy sauce, 1.25 cups of unsalted stock or water, and 0.5 teaspoon of sugar. Stir everything together and bring the mixture to a gentle boil.

8. Cook Tofu and Carrots

Return the fried tofu to the wok, along with the sliced carrot. Cover and cook for 3 to 4 minutes, allowing the tofu to absorb the flavorful sauce. The carrots should be slightly tender at this point.

9. Add Snow Peas or Green Pepper

Uncover the wok and add the snow peas or green pepper. Continue to cook until the vegetables are bright and the liquid reduces, ensuring they remain crisp.

10. Thicken the Sauce

Stir the prepared starch slurry and add it to the wok, stirring continuously for about 30 seconds until the sauce thickens and clings to the tofu and vegetables.

11. Garnish and Serve

Remove from heat and stir in the reserved green parts of the scallions for a touch of freshness and color. Serve your Golden Crusted Tofu with Spicy Sichuan Sauce hot, and enjoy the delightful combination of crispy tofu and a rich, spicy sauce.