🍲 How to Make Shuizhu Tofu

🧆 Ingredients

• 400g soft tofu (cut into cubes)
• 1 tablespoon vegetable oil
• 2 tablespoons chili bean paste (Doubanjiang)
• 1 tablespoon Sichuan peppercorns
• 2 cloves garlic (minced)
• 1 thumb ginger (minced)
• 2 green onions (chopped)
• 1 cup vegetable or chicken stock
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• Salt to taste
• 1 tablespoon cornstarch (mixed with 2 tablespoons water)
• Bean sprouts or napa cabbage (optional, for base)

🍳 Steps

1. Prepare the Tofu:
   Gently remove the tofu from its packaging and drain any excess water. Place the tofu block on a plate lined with paper towels and let it sit for a few minutes to absorb moisture. Carefully cut the tofu into 2 cm cubes using a sharp knife. To help the tofu hold its shape and remove any beany flavor, bring a pot of lightly salted water to a gentle boil. Slide the tofu cubes in and blanch for 2 minutes. Use a slotted spoon to remove the tofu and set aside to drain.

2. Prepare the Vegetables (Optional):
   If using bean sprouts or napa cabbage as a base, rinse thoroughly under cold water. For bean sprouts, trim off the roots if desired. For napa cabbage, cut into bite-sized pieces. Blanch the vegetables in boiling water for 30 seconds to 1 minute until just tender but still crisp. Drain and arrange them at the bottom of your serving bowl.

3. Make the Aromatic Broth:
   Heat the vegetable oil in a wok or deep skillet over medium heat. Add the Sichuan peppercorns and stir-fry for about 30 seconds until fragrant, being careful not to burn them. Remove the peppercorns if you prefer a milder numbing flavor. Add the minced garlic, ginger, and chili bean paste (Doubanjiang). Stir-fry for 1-2 minutes until the oil turns red and the mixture is aromatic.

4. Simmer the Tofu:
   Pour in the vegetable or chicken stock, soy sauce, sugar, and a pinch of salt. Stir to combine and bring the mixture to a boil. Gently add the blanched tofu cubes to the broth. Lower the heat and simmer for 3-5 minutes, allowing the tofu to absorb the flavors. Avoid stirring too vigorously to prevent breaking the tofu. Taste and adjust seasoning as needed.

5. Thicken the Sauce:
   Stir the cornstarch and water mixture to recombine, then slowly pour it into the simmering broth while gently stirring. Continue to simmer for another 1-2 minutes until the sauce thickens and coats the tofu. The sauce should be glossy and slightly viscous.

6. Assemble and Garnish:
   Arrange the prepared bean sprouts or napa cabbage (if using) in a large serving bowl. Carefully ladle the tofu and broth over the vegetables. Sprinkle chopped green onions on top for freshness and color.

7. Final Touches and Serving:
   For extra aroma, you can heat a tablespoon of oil until just smoking and pour it over the finished dish to release the fragrance of the green onions and spices. Serve immediately with steamed rice to balance the bold flavors and heat.

Key Points:

• Use soft tofu for a silky texture, but handle gently to avoid breaking.
• Blanching tofu and vegetables improves texture and removes raw flavors.
• Adjust the amount of chili bean paste and Sichuan peppercorns to your preferred spice and numbing level.
• The broth should be spicy, aromatic, and slightly thickened to coat the tofu.
• Serve hot for the best experience.

💡 Tips

• Use soft tofu for a silky texture.
• Adjust chili bean paste and peppercorns to taste.
• Blanching tofu helps it hold shape.
• Serve with steamed rice to balance the heat.