SPICY BRAISED TOFU RECIPE | BON APPÉTIT
You’ll find a version of this quicker-than-quick soy-braised tofu on many Korean tables as a banchan, or small plate. But with rice and a side of greens, it’s dinner exactly when you need it: right now.
Provided by Christina Chaey
Yield 2 Servings
Number Of Ingredients 11
Steps:
- Wrap tofu in a clean kitchen towel and place on a rimmed baking sheet. Weigh down with a heavy object (a couple of heavy cans works well) and let sit 10 minutes. Unwrap tofu and slice in half lengthwise, then cut crosswise into 6 sections to create 12 squares.
- Whisk soy sauce, mirin, sesame oil, gochugaru, and 3 Tbsp. water in a small bowl to combine; set sauce aside.
- Trim dark green top from scallion and thinly slice; set aside. Thinly slice remaining white and pale green parts of scallion. Heat 1 Tbsp. grapeseed oil in a nonstick skillet over medium-high. Carefully add tofu in a single layer and lightly season with salt. Cook, undisturbed, until golden brown, about 5 minutes; turn over and cook until golden brown on other side, about 5 minutes. Transfer tofu to a plate; reserve skillet (no need to wipe out).
- Heat remaining 1 Tbsp. grapeseed oil in reserved skillet over medium. Cook scallion white and pale green parts, garlic, and ginger, stirring, until softened but not browned, about 1 minute.
- Return tofu to skillet. Pour in reserved sauce and bring to a simmer. Reduce heat to medium-low and cook, turning tofu once or twice and occasionally spooning sauce over, until sauce is reduced by about half, about 4 minutes.
- Transfer tofu to a large plate, spoon sauce over, and sprinkle with sesame seeds and reserved scallion top. Serve with rice alongside.
SPICY BRAISED TOFU RECIPE | BON APPÉTIT
You’ll find a version of this quicker-than-quick soy-braised tofu on many Korean tables as a banchan, or small plate. But with rice and a side of greens, it’s dinner exactly when you need it: right now.
Provided by Christina Chaey
Yield 2 Servings
Number Of Ingredients 11
Steps:
- Wrap tofu in a clean kitchen towel and place on a rimmed baking sheet. Weigh down with a heavy object (a couple of heavy cans works well) and let sit 10 minutes. Unwrap tofu and slice in half lengthwise, then cut crosswise into 6 sections to create 12 squares.
- Whisk soy sauce, mirin, sesame oil, gochugaru, and 3 Tbsp. water in a small bowl to combine; set sauce aside.
- Trim dark green top from scallion and thinly slice; set aside. Thinly slice remaining white and pale green parts of scallion. Heat 1 Tbsp. grapeseed oil in a nonstick skillet over medium-high. Carefully add tofu in a single layer and lightly season with salt. Cook, undisturbed, until golden brown, about 5 minutes; turn over and cook until golden brown on other side, about 5 minutes. Transfer tofu to a plate; reserve skillet (no need to wipe out).
- Heat remaining 1 Tbsp. grapeseed oil in reserved skillet over medium. Cook scallion white and pale green parts, garlic, and ginger, stirring, until softened but not browned, about 1 minute.
- Return tofu to skillet. Pour in reserved sauce and bring to a simmer. Reduce heat to medium-low and cook, turning tofu once or twice and occasionally spooning sauce over, until sauce is reduced by about half, about 4 minutes.
- Transfer tofu to a large plate, spoon sauce over, and sprinkle with sesame seeds and reserved scallion top. Serve with rice alongside.
APRIL 2021: SICHUAN PICKLED PEPPERS AND CAIZIYOU - THE ...
May 07, 2021 · Caiziyou, or roasted rapeseed oil—the toasty cooking oil providing the quintessential Sichuan flavor foundation to stir-fries and chili oil—has finally returned after selling out at lightning speed the last time we had it. In a sign of the times, I placed a giant order for it in November, and what would normally be a 2.5 month wait between ...
From themalamarket.com
From themalamarket.com
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ROASTED RAPESEED OIL (CAIZIYOU) - THE MALA MARKET
Caiziyou, or roasted rapeseed oil, is the cooking oil of choice in Sichuan. Made from roasted non-GMO oil seeds, it is expeller-pressed and minimally processed. It has a natural dark-amber color and unique, toasty smell.
From themalamarket.com
From themalamarket.com
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SOUTHWEST CHINA'S FOUNDATIONAL RAPESEED OIL (?????) – NEW ...
Feb 25, 2020 · So many Chinese recipes call for cooked Caiziyou because it has a more earthy taste and then less of a pungent obvious taste than raw Caiziyou In stir-fries you don’t really have to use cooked caiziyou because the oil will heat up anyway… but for something like chili oil you do want to cook your caiziyou So what you do is that you heat the ...
From newcookeryrecipes.info
From newcookeryrecipes.info
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AROMATIC SICHUAN CHILI OIL (XIANGLA HONGYOU, ????) | THE ...
Lajiaoyou the Mainland Sichuan Way, ft. Caiziyou (Pt. 2)~~ Picture this: It’s Fall 2021 and you’re making your own aromatic Sichuan chili oil at home, ready to shovel down yesterday’s leftovers with an onslaught of ?? (hóngyóu), literally “red oil,” straight from the (gorgeous! reusable! glass!) jar.
From blog.themalamarket.com
From blog.themalamarket.com
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????????????,?????????????????????,?????????????????????????, ???????????????,?????????????10???,???????????????????????????????????? ...
From baike.baidu.com
From baike.baidu.com
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HOW TO MAKE CHILI OIL: THE PERFECT RECIPE! - THE WOKS OF LIFE
Aug 02, 2020 · Hovering around 200-225° F is the safest way to prevent burning. Infuse the aromatics this way for a minimum of 30 minutes, or up to 1 hour for best results. While the oil is infusing, prepare your Sichuan chili flakes by placing them in a heatproof bowl. If you used 1½ cups of oil, ¾ cup of chili flakes is best.
From thewoksoflife.com
From thewoksoflife.com
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BASIC SEASONINGS IN THE CHINESE HOME KITCHEN - BASIC ...
May 21, 2021 · Real Caiziyou has a wonderful aroma, and adds authentic flavor to Sichuan recipes. Blended oil. Blended oil is an oil prepared by proportioning two or more fats. Peanut oil. Peanut oil is an oil refined from peanuts. Very fragrant and easy to digest, peanut oil also has a very high smoke point and rivals lard as a good choice for deep-frying.
From mychinesehomekitchen.com
From mychinesehomekitchen.com
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IS THIS SIMILAR TO CAIZIYOU? : CHINESECOOKING
This is szechuan peppercorn oil. 2. level 1. nopeallday. · 1y · edited 1y. tl;dr: Sub Peanut Oil or Canola Oil. Real ??? (caiziyou) has questionable legality in the US and questionable safety and will be very hard to source. Like you I've also searched for ??? so I could use it in Chris's awesome recipes.
From reddit.com
From reddit.com
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CAIZIYOU ARCHIVES • THE MALA MARKET | INSPIRATION ...
Nov 11, 2021 · Lajiaoyou the Mainland Sichuan Way, ft. Caiziyou~~ When it comes to this Sichuan chili oil recipe, variations abound—but all share three core factors: chilis, oil and heat. Lately, the stateside popularity of dressed up chili oil (make it crispy! with aromatics! with douchi!) has soared.
From blog.themalamarket.com
From blog.themalamarket.com
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PORK AND DILL DUMPLINGS | STARCHEFS.COM
In caiziyou, fry onions and ginger until brown but not burnt. Remove the fried bits and set aside. Soak star anise, cinnamon, fennel, and brown peppercorn in water for 10 minutes, strain, then add to onion-ginger oil. Fry slowly until all moisture is gone and the oil is clear again. Remove spices and let cool.
From starchefs.com
From starchefs.com
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RECIPE: SICHUAN COLD NOODLES, STREET FOOD STYLE (???? ...
Caiziyou (???) -or- Indian Mustard Seed Oil -or- Peanut Oil (???), 50g. Ok, so if you’ve followed these posts before you might know our long standing love-hate relationship with ‘Caiziyou’, a cold-pressed rapeseed oil that’s the primary cooking oil in Sichuan and much of Southwest China.
From reddit.com
From reddit.com
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NOVEMBER 2021: DIY CHILI CRISP KIT - THE MALA MARKET
Nov 22, 2021 · Caiziyou’s high adhesive quality also means chili oil produced with it clings better to all your noodle, chaoshou and liangban (cold) dishes. Our Chengdu-made fragrant-hot ground chili blend includes the chilies Chengdu locals use for fragrance, color and spice: er jing tiao and facing heaven zi dan tou.
From themalamarket.com
From themalamarket.com
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BASIC SEASONINGS IN THE CHINESE HOME KITCHEN - BASIC ...
May 21, 2021 · Real Caiziyou has a wonderful aroma, and adds authentic flavor to Sichuan recipes. Blended oil. Blended oil is an oil prepared by proportioning two or more fats. Peanut oil. Peanut oil is an oil refined from peanuts. Very fragrant and easy to digest, peanut oil also has a very high smoke point and rivals lard as a good choice for deep-frying.
From mychinesehomekitchen.com
From mychinesehomekitchen.com
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SICHUAN MALA HOT POT, FROM SCRATCH (MALA HUO GUO WITH ...
Nov 10, 2020 · Add the beef tallow, ginger and garlic and continue to cook over a medium heat until fragrant, but do not brown them. Add minced chili paste from step 1, chili bean paste, fermented black beans and ground chilies and cook for a couple minutes. Pour in 2 quarts stock and bring to a boil.
From blog.themalamarket.com
From blog.themalamarket.com
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THE MALA MARKET | PREMIUM SICHUAN INGREDIENTS
The Mala Market is America's source for premium Sichuan ingredients and regional Chinese pantry staples. We import several rare varieties of Sichuan pepper and Chinese chilies and are the exclusive importers of Sichuan's most esteemed handcrafted products, including Pixian chili bean paste, Zhongba soy sauce and Baoning vinegar
From themalamarket.com
From themalamarket.com
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???????????? (MAPO TOFU) - GOURMET & CUISINE MAGAZINE
Jun 09, 2020 · ??????????????????????????????????????????????????????????? “??????????????” (Doubanjiang) ??? “????????” ???????????? ??????? ...
From gourmetandcuisine.com
From gourmetandcuisine.com
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SICHUAN CHILI CRISP | FLY BY JING
The first & only 100% all-natural Sichuan chili sauce, proudly crafted in Chengdu. It's hot, spicy, crispy, numbing and deliciously savory. Intensely flavorful yet not off-the-charts spicy, it’ll make your food taste bolder and the world around you seem a little bit brighter. Use it on everything. Yes, even that. Ingredients + product ...
From flybyjing.com
From flybyjing.com
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RECIPE: CHINESE CIBA CHILI PASTE, FROM THE GUIZHOU ...
This is a recipe for a fiery pounded chili paste from the Guizhou province in China. Guizhou’s a hilly province smack dab between Yunnan, Sichuan, and Hunan… their food’s boldly flavored and they sure love their chilis. ... Caiziyou (???) -or- Indian Mustard Seed Oil -or- Peanut Oil (???), ~1.5 cups.
From reddit.com
From reddit.com
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SICHUAN CHILE OIL RECIPE | LEITE'S CULINARIA
Apr 14, 2019 · In a small heavy-bottomed saucepan over medium-high heat, warm the oil until the temperature reads about 200°F (95°C) on a deep-fry thermometer. Remove the saucepan from the heat. Stir in the chile flakes, cinnamon, bay leaf, star anise, cloves, and Sichuan pepper. (If more of a warming spice note is desired, add a touch more cinnamon and/or ...
From leitesculinaria.com
From leitesculinaria.com
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STIR-FRIED CHOPPED CHOY SUM (BO BO CAI XIN) RECIPE | EAT ...
sometimes on November 09, 2020 . Quite tasty. I used caiziyou for the cooking oil and add the optional (home made) chili oil. Both come through clearly here and added a lot to the dish; I 'd be concerned about it being a bit bland with a neutral cooking oil and sans the chili oil.
From eatyourbooks.com
From eatyourbooks.com
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RECIPE: SUAN CAI YU, SICHUANESE POACHED FISH WITH PICKLED ...
Marinate the fish. Add in all of the ingredients for the marinade and give it a really good mix. Set that aside. Move the suancai, the pickled chilis, and the pickled ginger to a bowl. Add in a bit of water and let it soak for ~5 minutes. Chinese pickles – especially suancai – have a bit of salinity to them.
From reddit.com
From reddit.com
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