Fried tofu in spicy sauce!

I was inspired by the Chinese dish, mapo tofu! I would actually want to try cook it but we don't have the important ingredients! Either way, still wanted to eat some tofu so I made this. It's quite similar to this recipe .


 Fried tofu in spicy sauce (serves 2-4 people)

1 package of tofu (700 g) or more(I use traditional but use whatever floats your boat)
1/3 onion, finely chopped
2 tablespoons ginger, finely chopped
2 garlic cloves, finely chopped
3/4 cup finely chopped mushrooms
1 teaspoon miso paste
1 teaspoon minced douchi (fermented black beans)
1/2 teaspoon sugar
3/4 cup hot water combined with 3/4 teaspoon chicken stock powder
1 tablespoon oyster sauce
desired amount of chili flakes
canola oil 
cornstarch mixture

1. Drain out the tofu's liquid by wrapping it in a paper towel. Place it on a plate and place another plate on top as a weight. Meanwhile heat 2 inches of canola oil in medium-high heat in a pan.
2. When the tofu is completely drained, cut the tofu into cubes.
3. Fry the tofu. Fry in 2 batches. A batch is fried for about 10-12 minutes. Stir the tofu in the oil around with a heat-proof spoon occasionally.
4. Put the fried tofu in a strainer covered in paper towel.
5. Combine the miso, douchi and sugar into a paste.
6. Add a teaspoon of oil and half of the chili flakes in a pot. Turn to medium heat.
7. When the oil is hot, add in the onion and stir-fry. After 30 seconds, add in the ginger and garlic.
8. Stir-fry for a minute then add the mushrooms and combine well. When the liquid of the mushrooms come out add the paste mixture from step 5 and combine well.
9. Pour in the chicken stock and oyster sauce and mix well. Sprinkle in the rest of the chili flakes as well.
10. When it boils, gradually stir in the cornstarch mixture to desired consistency. Turn of the heat.
11. Toss in the tofu in sauce and coat well. Serve it on a bed of rice and enjoy!

It's quite good! The tofu is crunchy outside and the nice creamy and 'bland' texture inside balance out the sauce's spiciness! This recipe can also go well with eggplants!