135 minutes
A harmonious blend of spicy, savory, and aromatic notes that highlight the unique texture of tofu skin.
Dried Tofu Skin Sticks, broken into manageable pieces
0 oz
pinches
tablespoons
Garlic Clove, minced
each
Star Anise Pod
each
Sichuan Peppercorns, whole
teaspoons
Sichuan Chili-Bean Paste
tablespoons
Ground Sichuan Chile, or coarse red chile flakes
tablespoons
Unsalted Stock
cups
tablespoons
teaspoons
teaspoons
teaspoons
tablespoons
Scallion Greens, thinly sliced
to taste
1. Soak Tofu Skin Sticks
Take 6 ounces of dried tofu skin sticks and break them into manageable pieces. Place them in a large bowl and cover with warm water, adding a pinch of kosher salt. Soak for 1 to 2 hours until they turn white and are completely softened. This soaking process rehydrates the tofu skins, making them tender and ready to absorb flavors.
2. Prepare Tofu Skins
Once softened, remove the tofu skins from the water. Squeeze out any excess liquid and cut them into bite-sized pieces using a sharp knife or scissors.
3. Heat Wok
Heat a seasoned wok over medium-high heat until hot, then add 2 tablespoons of vegetable oil. Allow the oil to heat up for about a minute.
4. Stir-Fry Aromatics
Add 3 minced garlic cloves, 1 star anise pod, and 1 teaspoon of Sichuan peppercorns to the hot oil. Stir-fry for about a minute until the garlic is fragrant and the spices release their aroma.
5. Add Spices and Paste
Stir in 1 tablespoon of Sichuan chili bean paste and 1 tablespoon of ground Sichuan chile or coarse red chile flakes. Stir-fry for about 30 seconds. This step intensifies the flavors and forms the base of your sauce.
6. Add Liquid and Seasoning
Pour in 1.5 cups of unsalted stock or water, then add 1 tablespoon of soy sauce, 0.25 teaspoon of ground cumin, and 0.5 teaspoon of sugar. Bring the mixture to a boil, stirring to combine all the ingredients.
7. Simmer Tofu Skins
Add the rehydrated tofu skins to the wok. Reduce the heat to a simmer and cook for 6 to 7 minutes. This allows the tofu skins to soften further and absorb the rich flavors of the sauce. You'll know it's ready when the liquid reduces and the tofu skins look plump and flavorful.
8. Thicken Sauce
In a small bowl, make a slurry by mixing 1 teaspoon of potato starch with 2 tablespoons of cold water. Pour the slurry into the wok and stir well to thicken the sauce.
9. Finish and Garnish
Transfer the braised tofu skins to a serving dish and garnish with thinly sliced scallion greens. Serve hot and enjoy your Sichuan-Style Braised Tofu Skin Delight!
Before you begin cooking, soak the dried tofu skin in warm water until it's fully rehydrated and pliable. This can take anywhere from 30 minutes to a couple of hours depending on the thickness. Ensure it's thoroughly rehydrated to avoid any tough textures in your final dish.
When sautéing the ginger, garlic, Sichuan peppercorns, and chilies, use a low to medium heat to avoid burning the aromatics. This is called "blooming" and will infuse the oil with flavor, which will then permeate the entire dish.
Simmer the tofu skin in the sauce until it has absorbed the flavors and reached your desired tenderness. This could take different times depending on the thickness of your tofu skin. Keep an eye on it, and taste as you go.
Sichuan cuisine is known for its balance of spicy, savory, and slightly sweet flavors. Adjust the ratios of soy sauce, Shaoxing wine, and sugar to get the right balance for your palate. A small amount of sugar goes a long way in rounding out the flavors.
When adding the soy sauces, Shaoxing wine, and vegetable stock, make sure to scrape up any delicious bits that have stuck to the bottom of the pan. This is called deglazing, and it adds an incredible depth of flavor to the sauce.
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