Cai Xiang Tofu (Crispy Tofu with Minced Meat and Pickled Lettuce)

Ingredients

• 1 block Firm Tofu (patted dry and sliced)
• 3 tbsp Cooking Oil (for pan-frying tofu and sautéing)
• 100 g Minced Meat (pork or chicken)
• 50 g Canned Pickled Lettuce (Cai Xin) (diced)
• 2 Garlic (minced)
• 2 Dried Chilies (deseeded and cut into segments)
• 0.5 cup Water
• 1 tbsp Oyster Sauce
• 1 tsp Light Soy Sauce
• 0.5 tsp Dark Soy Sauce (for color)
• 0.5 tsp Cornstarch (mixed with a little water for thickening)

Steps

1. 1

   Pat the tofu dry with paper towels to remove excess moisture. Slice the tofu into thick rectangles.

2. 2

   Heat oil in a pan over medium heat. Fry the tofu slices until both sides are golden brown and crispy. Remove and arrange them on a serving plate.

3. 3

   In the same pan (leave about 1 tablespoon of oil), sauté the minced garlic and dried chilies until fragrant.

4. 4

   Add the minced meat to the pan and stir-fry until it changes color and is cooked through.

5. 5

   Add the diced canned pickled lettuce (cai xin) and stir to combine.

6. 6

   Pour in the water and season with oyster sauce, light soy sauce, and dark soy sauce.

7. 7

   Stir in the cornstarch slurry to thicken the sauce slightly until it reaches a glossy consistency.

8. 8

   Pour the minced meat and pickled lettuce sauce over the fried tofu slices and serve immediately.

Notes

The 'Cai Xin' mentioned in the recipe refers to the specific Chinese canned pickled lettuce hearts, which provide a unique salty-sweet crunch. Ensure the tofu is very dry before frying to achieve a crispy exterior.

Nutrition per serving

• tofu
• main dish
• Chinese
• easy
• quick
• savory
• fried tofu