Love Tofu Guoguo (Guizhou Stuffed Tofu)
A classic Guizhou street snack: crispy tofu pockets filled with a spicy, sour, and refreshing houttuynia cordata mixture, delivering layers of flavor in every bite.
Ingredients
10 items- Firm tofu 500g
- Houttuynia cordata (fish mint) 100g
- Chopped scallions 20g
- Chili flakes 2 tbsp
- Light soy sauce 1 tbsp
- Black vinegar 1 tbsp
- Sichuan pepper powder 1/2 tsp
- Salt 1/2 tsp
- Sesame oil 1 tsp
- Cooking oil as needed
Nutrition
Steps （5 steps）
Cut firm tofu into rectangles about 5 cm long, 3 cm wide, and 1 cm thick. Pat dry with paper towels to prevent splattering during frying.
Heat a non-stick pan over medium heat, add a little oil, and place tofu pieces in a single layer. Fry over medium-low heat for 5-6 minutes until the bottom is golden and crispy, then flip and cook another 4-5 minutes until both sides are golden.
While the tofu fries, prepare the filling: in a bowl, combine chopped houttuynia cordata, scallions, chili flakes, soy sauce, black vinegar, Sichuan pepper, salt, and sesame oil. Stir well and let marinate for 2 minutes.
Remove the fried tofu to a cutting board. While still hot, use a knife to cut a slit along one side, being careful not to cut all the way through, creating a pocket.
Use a small spoon to stuff the prepared filling evenly into each tofu pocket. Arrange on a plate and serve immediately for the best texture.
Tips
Always use firm tofu and fry over medium-low heat to achieve a crispy exterior and tender interior. Houttuynia cordata is the soul of this snack; if its unique flavor is too strong, substitute with a small amount of cilantro or mint, though the taste will differ.
You May Also Like
More recipes you might enjoy
Kung Pao Chicken
A classic Sichuan dish featuring chicken, peanuts, and dried chili peppers, balanced with spicy, sweet, and sour flavors. It is a beloved favorite.
Fuqi Feipian (Sichuan Beef and Tripe Slices)
A crown jewel of Sichuan cold dishes, Fuqi Feipian combines tender slices of beef and offal with a fiery and numbing chili oil sauce. Its rich texture and bold flavors make it an irresistible appetizer for any banquet.
Zongzi (Sticky Rice Dumplings)
Traditional Chinese zongzi, sticky rice filled with marinated pork belly and salted duck egg yolks, boiled until tender and fragrant with bamboo leaf aroma. A must-have for Dragon Boat Festival, also a savory treat anytime.
Ants Climbing a Tree
Ants Climbing a Tree is a classic Sichuan dish where glass noodles absorb the savory flavor of minced pork and spicy bean paste, creating a silky and hearty meal that's perfect over rice.