• 1 block of firm tofu (~14 ounce) (press it for an hour or two if it is water-packed)
• 2 tablespoons cooking oil
• 1/2 cup of natural raw sauerkraut (homemade if you have it)
• 5 or 6 minced garlic cloves
• 2 tablespoons soy sauce
• 1 pinch of red pepper flakes (optional)
Chop the tofu in to thin slices and pan fry in oil until both sides are golden brown and crispy (a non-stick skillet will help a lot here). Turn off the burner then immediately toss in the garlic, sauerkraut, soy sauce, and red pepper flakes. Stir and sizzle for about a minute. Serve immediately.
Pan Frying the Tofu
Ready to eat! 很好吃!
My first encounter with chou doufu was Zhejiang-style in Shanghai. Oh man, you could smell it for a block around. I did eat it in Shaoxing, though it was with several bowls of huangjiu, a bunch of chili sauce and a bad head cold. Still, not bad for a laowai.
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