Sour and Spicy Tofu Pudding (Suan La Dou Hua)
Silky tofu pudding bathed in a tangy, spicy broth, topped with crunchy pickled mustard and peanuts. A classic Sichuan street snack that awakens the appetite.
Ingredients
15 items- Silken tofu 1 pack (about 400g)
- Pickled mustard (Zha Cai) 30g
- Fried peanuts 20g
- Scallions 2 stalks
- Garlic 3 cloves
- Fresh ginger 1 small piece
- Chili powder 1 tablespoon
- Sichuan peppercorn powder 1 teaspoon
- Black vinegar 2 tablespoons
- Light soy sauce 1 tablespoon
- Sugar 1 teaspoon
- Salt to taste
- Cornstarch slurry 2 tablespoons
- Broth or water 200 ml
- Vegetable oil 2 tablespoons
Nutrition
Steps （8 steps）
Carefully remove silken tofu from package, cut into 1cm thick slices, arrange in a deep plate. Steam over boiling water on medium heat for 5 minutes until heated through.
While tofu steams, finely chop pickled mustard, crush peanuts, chop scallions, mince garlic and ginger.
In a small bowl, combine chili powder, Sichuan pepper powder, black vinegar, soy sauce, sugar and a pinch of salt; stir to make seasoning mixture.
Heat wok with 2 tablespoons vegetable oil over medium heat until about 150°C. Sauté garlic and ginger for 10 seconds until fragrant, then add seasoning mixture and stir quickly.
Pour in broth or water, bring to a boil over high heat, then reduce to medium-low and simmer 2 minutes. Adjust salt to taste.
Stir slurry, slowly pour into sauce while stirring. When sauce thickens and coats back of spoon, turn off heat.
Remove steamed tofu, drain excess liquid, pour hot and sour sauce evenly over tofu.
Sprinkle with pickled mustard, crushed peanuts, and scallions. Serve immediately.
Tips
Silken tofu is very tender; handle slices gently and do not over-steam. Adjust chili and Sichuan pepper to taste. For extra tang and heat, add more vinegar and chili. Turn off heat immediately after thickening the sauce.
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