This vibrant sauce is the perfect companion for a classic cold appetizer of fried tofu and thin egg ribbons. The dressing combines the sharp punch of minced garlic and ginger with the bright acidity of vinegar and light soy sauce. A generous drizzle of chili oil adds warmth and color, while ground Szechuan peppercorns provide a distinctive tingling sensation that awakens the palate. The result is a complex, aromatic sauce that clings beautifully to the crispy tofu and tender egg strips. It’s an ideal starter for a casual dinner party or a refreshing side dish on a warm day. Simple to whisk together yet packed with bold flavors, this sauce elevates humble ingredients into a memorable culinary experience.
Fried Tofu Sauce
Description
This vibrant sauce is the perfect companion for a classic cold appetizer of fried tofu and thin egg ribbons. The dressing combines the sharp punch of minced garlic and ginger with the bright acidity of vinegar and light soy sauce. A generous drizzle of chili oil adds warmth and color, while ground Szechuan peppercorns provide a distinctive tingling sensation that awakens the palate. The result is a complex, aromatic sauce that clings beautifully to the crispy tofu and tender egg strips. It&# 226;ÂÂs an ideal starter for a casual dinner party or a refreshing side dish on a warm day. Simple to whisk together yet packed with bold flavors, this sauce elevates humble ingredients into a memorable culinary experience.Ingredients
Directions
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Drain the tofu and cut it into thick slices, then cut those slices into strips approximately 5cm long.
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Heat oil in a frying pan over medium heat and fry the tofu strips until golden brown and crispy on all sides. Remove and drain on paper towels.
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In a separate pan, pour the beaten egg mixture to form a thin omelet. Cook on one side only until set, then remove and cut into thin 5cm strips.
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In a small bowl, whisk together light soy sauce, vinegar, minced garlic, and ground Szechuan peppercorns.
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Stir in the chili oil to combine the sauce ingredients thoroughly.
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Arrange the fried tofu and egg strips on a serving plate and drizzle the prepared sauce evenly over the top.
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Garnish with the prepared ginger and green onion strips before serving.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 750.5kcal
- % Daily Value *
- Total Fat 80.5g124%
- Saturated Fat 12.9g65%
- Cholesterol 186.5mg63%
- Sodium 63.0mg3%
- Total Carbohydrate 2.9g1%
- Dietary Fiber 0.4g2%
- Sugars 1.6g
- Protein 6.8g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The "triple strip" name refers to the three main components: tofu, egg, and green onions, all cut into similar thin strips.
Although this dish involves frying, it is traditionally served as a cold or room-temperature appetizer.
Use medium heat when cooking the egg sheet to ensure it cooks through without burning, as you are only cooking one side.
For a vegan variation, omit the egg strips or substitute with shredded oyster mushrooms fried until crispy. Note that the original recipe tags include "Vegan," but the ingredients list eggs; adjust accordingly.
Adjust the amount of chili oil and Szechuan peppercorns based on your preferred level of heat and numbness.
This dish is best served immediately while the tofu is still slightly warm or at room temperature.
