Chinese Tofu In Yellow Bean Sauce Recipe (Spicy Tofu Recipe)

Chinese Tofu In Yellow Bean Sauce Recipe (Spicy Tofu Recipe)

Welcome to Chinese Cooking. My name is Xiao Wei, even at a early age I have always had a strong passion for Cooking. My family still live in northern Chinese, where I visit each year and pick-up new Asian/Chinese recipes.

Tofu, also known as bean curd, is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in East Asian and Southeast Asian cuisines. Tofu can be soft, firm, or extra firm. Tofu has a subtle flavor and can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish.

Chinese Yellow Bean Sauce, or Hugan Jiang, a part of any complete Chinese pantry, is a ubiquitous puree made from soybeans that are left over from making soy sauce. Yellow bean sauce is sometimes called yellow bean paste, or fermented yellow soybean paste. The fermented bean by-products of soy sauce are mixed with flour, salt, and sugar, water or soy sauce to make a basic paste that is sold in jars.
In addition, spices or other seasonings are added to make many different varieties. Both Hoi Sin Sauce and Guilin Chili Sauce are examples.

400g Tofu
2 Tbsp Yellow Bean Sauce
10g Coriander
3 Dried Chillies
2 Spring Onions
5g Ginger
3 Cloves Garlic
1 Tsp Cornflour
30ml Water Mixture
Salt To Taste

1. Finely chop garlic and ginger
2. Roughly chop dried chillies, spring onions and coriander
3. Cut the tofu into 2cm chunks
4. Boil 1 litre of water in the saucepan
5. Add a pinch of salt and tofu into the pan and boil for 4 minutes, remove and drain
6. Heat 1 Tbsp oil in a wok, add spring onions, ginger, garlic and chilies, fry for few seconds
7. Add yellow bean sauce, stir and cook for a minute
8. Add 300ml of water and stir, then add tofu, boil for 5 minutes
9. Pour the cornflour and water mixture into the wok, gently stir and cook for a minute till the sauce is thickened
10.Transfer onto a dish, sprinkle with coriander and serve

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