MaLa Street Tofu: A Culinary Quest of Flavor and Tradition
MaLa Street Tofu, rooted in China's culinary tradition, combines the numbing sensation of Sichuan peppercorns with chili's heat. Its straightforward preparation and minimal ingredients make it a quick, flavorful choice for those seeking a simple yet mouth-watering lunch.
In Chengdu we tried one of the best dishes to date. Here is our version of the famous MaLa Street tofu.
Total time 35 minutes
Prep time 15 minutes
Cooking time 15 minutes
Serves 2-3
Ingredients
- 400g of hard Tofu. 3 thick slices, around 2-3cm thick.
- ½ – 1 tabelspoons of Ma La spice blend for each slize of tofu
- Canola oil or peanut oil
- Sesame oil
- Dark Vinegar
- Light Soy Sauce
Garnish
- 2 finely chopped spring onion or chives
- Chooped fresh ginger
- Roasted sesame seeds
How to
1. Heat up cooking oil in a pan on medium heat.
2. Slice the tofu horizontolly so you get 3 blocks. Around 2-3 cm thick.
3. Fry tofu blocks on one side for around 5 minutes.
4. Mix dark vinegar, light soy sauce and sesame in a small bowl.
5. Flip the tofu around and coat the fried side with the liquid. Sprinkle on the Ma La spice until you get an even coating on the whole tofu. It should be completley red.
Fry for around 5-10 minutes longer until you get a crispy surface on the tofu.
6. Add the tofu to a bowl of rice and garnish with some chooped spring onion, ginger, coriander, salt and toasted sesame.
Some extra dashes of the liquid can also be nice.
Enjoy!
Notes
- Peeling ginger with a spoon is efficient and safe. The spoon contours to the ginger's shape, removing only the thin skin, preserving more flesh. It's also safer than using a knife, reducing the risk of cuts.
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