Category: Gluten-Free, Kid-Friendly, Quick & Easy, Sides
Cuisine: Chinese / TW / HK
Cooking Method: Boil
Yields:
2 Servings
Difficulty: Easy
Prep Time: 5 Mins
Cook Time:
5 Mins
Total Time:
10 Mins
Tofu sticks 腐竹 (fu zhu) have such a pleasing texture and are a very underrated tofu product. This 10-minute recipe is so easy and extremely tasty. All you need to do is blanch the fu zhu, mix up some sauce, and then toss everything together. Super easy and so delish. Great for rushed weekday lunches or dinners.
The only thing to remember is to soak them the night before. Slicing the fu zhu diagonally creates more volume and better sauce absorption. It also looks prettier! This sauce is similar to the one used in Spicy Shredded Eggplant & Mushroom that is reminiscent of the street-side BBQ stands in China.
Tips
- If you forgot to pre-soak the fu zhu, you can soak it in warm water for about an hour beforehand. If you use hot water it will rehydrate unevenly.
- When making for kids, omit the chilli flakes or powder.
- You can use chilli flakes, chilli powder, or a combination. I like to do half of each
- Tofu sticks don’t have a lot of flavour of their own. Our sauce will be very flavourful, but if you can cook them in stock instead of water for extra flavour. Usually I just use water.
- Make sure the oil is smoking hot before you pour it on the spices for maximum fragrance!
Ingredients
Adjust Servings
- Spices
Instructions
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Soak your tofu sticks in cool water overnight. Slice them diagonally.
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Bring some water or stock to boil then cook the tofu sticks for 3-5 minutes until they are cooked through.
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Drain and set aside.
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Separate the coriander stems from the leaves.
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Blanch the coriander stems for 10 seconds. Drain and set aside.
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Put all the spices in a heat-proof bowl.
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Heat the oil in a pan until it is smoking hot. Then pour the oil into the spices bowl. Mix all the spices into the hot oil.
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Add the vegan oyster sauce, soy sauce, and sugar to the bowl and mix well.
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Dump everything in a mixing bowl and toss them all together.
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And it's ready to serve!
This looks wonderful. One question- is the dish served hot or cold?
As you wish, Andrew! I am from the tropics so I do have it cold sometimes. But if you are from the UK then perhaps the tofu sticks will become a bit hard and dry if they get cold.