ramyaramesh3007This easy Taiwanese and Chinese inspired sticky and saucey tofu recipe can be made in just 20 minutes and it’s an ultimate game changer dinner idea.
Apparently, the name of this dish: ‘Three Cup Tofu’ was means that a cup of these ingredients are used to create the sauce: soy sauce, Chinese cooking wine and sesame oil.
What Do I Need?
Here are a list of ingredients you need:
- extra firm tofu – you can use softer tofu as well, but be careful to not break it while tossing or mixing. You don’t need to freeze and thaw your tofu for this recipe but it’s completely up to you. Personally, the texture of tofu in its original state works perfectly for this dish.
- toasted sesame oil – one of the 3 cups so this is absolutely essential! Sesame oil is a pantry staple for me.
- ginger – pro tip! slice your ginger into small, thin slices.
- green chilli – if you don’t have green chilli, you can use red chilli or dried red chillies.
- light soy sauce
- dark soy sauce – needed for the dark colour. However, if you’re gluten free you can substitute this with a gluten free soy sauce. Refer below for some options.
- shaoxing wine – you can substitute this with rice wine vinegar or white vinegar (for alcohol free recipe)
- brown sugar – always needed to balance out the salty flavours.
- basil leaves – quintessential component of the dish to bring out the aroma
- frying batter – corn starch and spices (spices are not necessary but they definitely elevate the flavours
- oil for frying – I like to use olive oil or avocado oil for a healthier alternative.
Soy Sauce Alternatives
Three Cup (San Bei) Tofu
This easy Taiwanese and Chinese inspired sticky and saucey tofu recipe can be made in just 20 minutes and it's an ultimate game changer dinner idea.
Servings: 4
Ingredients
- 450 g extra firm tofu
- 2 tbsp toasted sesame oil
- 1 inch ginger
- 1/2 green chilli (or full if you want it spicy)
- 1/2 tbsp light soy sauce
- 1.5 tbsp dark soy sauce
- 2 tbsp shaoxing wine
- 1 tsp sugar
- 1/2 cup water
- 1 bunch basil leaves
- 3 tbsp corn starch
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp 5-spice powder
- oil for frying
Instructions
- Combine the ingredients needed for sauce – light soy sauce, dark soy sauce, shaoxing wine, sugar, and water.
- Cut your tofu into square slices.
- Combine the frying batter: corn starch, onion powder, garlic powder and 5 spices. Mix well.
- Coat the tofu squares evenly and pan fry them until crispy for a few minutes on each side.
- On another pan, add sesame oil. Once the sesame oil starts to heat up, add ginger slides and green chilli. Saute until they're fragrant.
- Add back your tofu slices and give them a good toss.
- Add in your sauce mixture. Mix well and leave the mixture on very low heat.
- If you have leftover corn starch, gather about 1 tbsp and mix it in a splash of water until you get a slurry. Add it to the tofu dish.
- Mix well until the mixture starts to thicken. If it's too thick, add a splash of water. If too thin, add more of the corn starch slurry.
- Add in basil leaves and toss until they are cooked and combine well with the dish. Serve with rice or noodles for a hearty meal!
This recipe is so delicious even with using the rice wine vinegar substitution. I’ve added broccoli, zucchini, and mushrooms to include some veggies.
Thank you for your kind words, your version definitely sounds amazing and nutritious!