Taiwanese Tangy Tofu

Introduction to Taiwanese Tangy Tofu

Taiwanese Tangy Tofu, also known in local dialect as "酸辣豆腐," is a beloved street food often enjoyed both as a snack and a meal accompaniment. Rooted deeply in Taiwan's rich culinary history, this dish reflects the island's penchant for bold flavors and simple, hearty ingredients. Drawing inspiration from fermented flavors and the signature sweet and sour taste, Taiwanese Tangy Tofu is a harmony of textures and aromas that has been perfected over centuries.

The dish is a staple in Taiwan's night markets, where the lively atmosphere and myriad of scents create an unforgettable experience. In many households, it's also a testament to traditional home cooking, where families bond over preparing and sharing meals. The simplicity of its ingredients and the complexity of its taste define Taiwanese cuisine's ability to surprise and entice those tasting it for the first time.

Ingredients

1. Firm Tofu - 400g, cut into cubes
2. Soy Sauce - 3 tablespoons
3. Rice Vinegar - 2 tablespoons
4. Chili Paste - 1 tablespoon
5. Garlic - 3 cloves, finely chopped
6. Ginger - 1 tablespoon, grated
7. Sugar - 1 tablespoon
8. Cornstarch - 1 tablespoon
9. Water - 4 tablespoons
10. Spring Onions - 2, thinly sliced
11. Sesame Oil - 1 teaspoon
12. Coriander - a handful, for garnish

Preparation

Step 1: Preparing the Firm Tofu

Begin by thoroughly drying the firm tofu. This is crucial to ensure that it fries well and develops a delightful crispness. After cutting the tofu into cubes, place it between paper towels and press gently to remove excess moisture.

Step 2: The Marinade

In a medium bowl, combine soy sauce, rice vinegar, and chili paste. Stir in the chopped garlic and grated ginger, followed by the sugar. Allow the flavors to meld for about 5 minutes.

Step 3: Thickening Agent

In a small bowl, mix the cornstarch with water to create a smooth slurry. This will be used to thicken the sauce later.

Cooking Process

Step 1: Frying the Tofu

Heat a non-stick pan over medium heat and add sesame oil. Once heated, carefully add the marinated tofu cubes. Fry them until golden brown on all sides. This should take about 8-10 minutes. Remove the tofu and set it aside.

Step 2: Preparing the Sauce

In the same pan, add the remaining marinade and bring it to a gentle simmer. Add the cornstarch slurry, stirring continuously to avoid lumps. Once the sauce starts to thicken, return the fried tofu to the pan, tossing it to ensure every piece is well-coated with the tangy sauce.

Cooking Time Note

For precise timing, keeping a cooking timer handy can be very helpful to ensure perfectly crisp tofu and evenly cooked ingredients.

Step 3: Garnishing

Plate the tofu and generously sprinkle sliced spring onions and fresh coriander over the top for an added burst of flavor and color.

How to Enjoy Taiwanese Tangy Tofu

Serve the Taiwanese Tangy Tofu hot, ideally immediately after cooking, to enjoy its full range of textures and flavors. Pair it with a bowl of steamed rice or a side of blanched vegetables for a complete meal. The tangy and spicy notes are perfectly balanced, offering a delightful contrast when paired with milder side dishes. This dish is best enjoyed as a communal meal, where the interactive nature of sharing food enhances the overall dining experience. Remember to eat with friends and family to truly appreciate the cultural essence of Taiwanese cuisine.