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Soft Tofu (卤水豆腐/嫩豆腐), 500 grams 1" cubes
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Peanut Oil, 3 tbsp
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Virgin Rapeseed Oil, 5 tbsp
- Substitutions: Peanut Oil Caiziyou Indian Mustard Seed Oil
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Sichuan Peppercorns (花椒), 1 tbsp toasted powderized
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Sichuan Chili Bean Paste (郫县豆瓣酱), 3 tbsp minced
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Chili Flakes (辣椒粉), 2 tbsp
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Douchi (豆豉), 1 tbsp roughly chopped
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Garlic, 4 cloves minced
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Ginger, 2 inches minced
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Stock (毛汤), 1 cup
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Green Garlic (蒜苗), 1-2 stalks 1" sections
- Seasoning
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Light Soy Sauce (生抽), 1 tbsp
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Shaoxing Wine (料酒/绍酒), 1 tbsp
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MSG (味精), 1/4 tsp
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White Pepper Powder (白胡椒粉), 1/4 tsp
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Toasted Sesame Oil (麻油), 1/2 tbsp
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Cornstarch (生粉), 1 tbsp mixed with ~1-2 tbsp water
- Cut tofu into 1" cubes. Bring a small pot of salted water to a boil. Simmer tofu cubes (~3 min). Leave in hot water until ready to use.
- Toast Sichuan peppercorns in a dry wok over medium-low until oil splotches appear (~1-2 min). Grind to a fine powder. Set aside.
- Mince garlic, ginger, and chili bean paste. Roughly chop douchi. Cut green garlic into 1" sections.
- Longyau: heat wok until very hot, cut heat, add oil, swirl. Reheat to medium-high until bubbles form around chopsticks (~170°C).
- Cut heat. Add chili bean paste, return to medium-low. Fry until red oil develops (~90 sec at 100-110°C). Do not burn.
- Add douchi. Quick stir. Add garlic and ginger. Quick stir. Add chili flakes. Fry together (~1 min) until an even paste forms.
- Add stock. Drain tofu and add gently. Bring to a heavy simmer on medium-high.
- Simmer, gently pushing tofu back and forth, until reduced by about one-third (~7 min).
- Add seasoning. Add half the cornstarch slurry. Allow to thicken. Add remaining slurry if needed.
- Add green garlic. Stir and cook (~30 sec; ~15 sec if using scallions).
- Sprinkle peppercorn powder over top. Remove from heat.
- Use tender brined tofu (嫩卤水豆腐), not silken tofu. Blanching in salt water removes the grassy flavor and firms the texture.
- Caiziyou (virgin rapeseed oil) is foundational to Sichuan cooking but is banned in the US. Indian mustard seed oil is the closest substitute.
- Use Juan Cheng Pai brand chili bean paste. Avoid Lee Kum Kee.
- Use Erjingtiao chili powder. Cayenne is similar.
- Douchi is fermented black beans. Skip if unavailable. Do not substitute with other bean pastes.
- The red oil development step is the most critical part of the dish. Low heat and patience are essential for color.
