Crispy Frozen Tofu Stir-fry — 凍豆腐炒金黃酥脆

Dou Dou (豆豆)

Crispy Frozen Tofu Stir-fry — 凍豆腐炒金黃酥脆

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 2 servings

Course: Main Course

Cuisine: Chinese

Ingredients Method Notes

Ingredients

Frozen tofu (凍豆腐), thawed and pressed

Cornstarch (太白粉)

Oil (for pan-frying)

Garlic, minced

Light soy sauce (生抽)

Dark soy sauce (老抽)

Sugar (糖)

Water or vegetable broth

Sesame oil (麻油)

White pepper (白胡椒粉)

Fresh chili, sliced (optional)

Scallions, cut into 1-inch pieces

Method

Step 1: Prepare the Frozen Tofu

Step 2: Coat and Pan-Fry

Step 3: Make the Sauce

Step 4: Finish and Serve

Notes

Frozen tofu (凍豆腐) is the star here — freeze firm tofu 24 hours ahead for best texture. Press thoroughly after thawing; the drier the tofu, the crispier the crust. If short on time, press extra-firm tofu 30 minutes with weights, then freeze 2 hours minimum. Works beautifully with wood ear mushrooms or bell peppers added alongside the garlic.