Tofu can be prepared in numerous ways, and one popular method is pairing it with a savory meat sauce. Although tofu has a delicate texture, it lacks a strong flavor on its own, making it an excellent companion for meat and flavorful seasonings. This pan-fried tofu with meat sauce is a perfect example of this delicious combination.
I opted for pan-frying the tofu, which requires less oil than deep-frying, and paired it with minced meat seasoned in Yu Xiang (鱼香) sauce, a slightly spicy and tangy flavor from Sichuan cuisine. This unforgettable recipe is best enjoyed with plain rice.
Here are the steps to create pan-fried tofu with minced meat.
Ingredients Required for Pan-Fried Tofu with Meat Sauce
This straightforward recipe requires just a few basic ingredients, most of which can be found at any Asian grocery store.
- Tofu: Any firm tofu works for pan-frying, but I recommend using egg tofu as it’s commonly available. If you’re worried about the tofu breaking during cooking, opt for extra-firm tofu.
- Ground Meat: I used chicken breast, but pork or ground beef are also suitable alternatives. If using pork, include at least one-third fat to keep it tender.
- Vegetables: I added long beans cut into 2mm pieces, radish pickles for extra flavor, and thinly sliced onions for crunch, inspired by a recent visit to a Chinese restaurant.
- Aromatic Ingredients: Key aromatics include garlic, green onion, ginger, Sichuan peppercorns (optional), and dried chilies.
- Seasonings: The classic Yu Xiang (鱼香) flavor is created with chili bean paste (doubanjiang), rice vinegar, Shaoxing wine, and sugar to form a spicy sauce.
How to Prepare Pan-Fried Tofu with Meat Sauce Step by Step
- Cut the egg tofu into ½-inch thick pieces, as it is firm and easy to handle.
- Slice the long beans into 2mm pieces and chop the onions and radish pickles into small bits.
- Heat some oil in a cast iron skillet or non-stick pan. Use about two tablespoons of oil for a healthier option. Pan-fry the tofu pieces over medium heat until golden brown on both sides without any starch coating.
- Once the tofu is golden, remove it from the pan. If necessary, add more oil and sauté the green onions, dried chili, garlic, and ginger until fragrant.
- Push the aromatics to one side of the pan (or remove them temporarily if your pan is small) and add the minced meat. Stir-fry until it turns slightly brown and fragrant. Then, mix the aromatics back in with the meat.
- Add the long beans, onions, and radish pickles. Stir-fry for 1 to 2 minutes until the vegetables are cooked but still crunchy. Season with doubanjiang, vinegar, Shaoxing wine, and sugar.
- Add a few tablespoons of water to create a gravy, then stir in cornstarch slurry to thicken it. Adjust the seasoning as needed.
- Return the tofu slices to the pan and mix with the sauce. The dish is now ready to serve. Enjoy it as a side or as a main course with white rice.
Tips and Variations for the Best Pan-Fried Tofu
- For optimal flavor, use freshly chopped garlic, though garlic powder can be a convenient substitute.
- Avoid silken tofu as it tends to break easily during cooking.
- An air fryer can also be used for this recipe, providing a healthier option with less oil.
- The starch slurry thickens the gravy; use either cornstarch or potato starch mixed with cold water.
- Doubanjiang is a staple in Sichuan cuisine, but for a Cantonese flavor, substitute it with a mix of soybean paste, light soy sauce, oyster sauce, and sesame oil.
- Using a nonstick or well-seasoned cast iron pan will help prevent the tofu from sticking.
- Radish pickle, a preserved vegetable, adds a rich umami flavor and is slightly salty, sweet, and tangy.
How to Store Leftovers
Store any leftover pan-fried tofu with meat sauce in an airtight container in the refrigerator for up to two days. To reheat, place the tofu back in a pan, add 1 to 2 tablespoons of water, and heat through. Serve immediately. Tofu does not freeze well, so it’s not recommended to keep it for extended periods.
