Tofu fish in a spicy sauce

Name: Tofu fish in a spicy sauce
Cuisine: Chinese
Ingredients: 1 chopped spring onion (scallion), to garnish; 3 fresh red chillies, seeded and finely chopped; 5 ml/1 tsp caster (superfine) sugar; 15 ml/1 tbsp dark soy sauce; 15 ml/1 tbsp yellow bean sauce; 2 garlic cloves, crushed; 200 g/7 oz firm tofu, drained and cut into bitesize cubes; 75 ml/5 tbsp vegetable oil; 600 g/1 lb 6 oz monkfish or cod fillet, or any firm-fleshed fish, membrane or skin removed; 600 g/1 lb 6 oz monkfish or cod fillet, or any firm-fleshed fish, membrane or skin removed; 600 g/1 lb 6 oz monkfish or cod fillet, or any firm-fleshed fish, membrane or skin removed

Preparation info

Difficulty
Medium

Appears in

The Tofu Cookbook

By Becky Johnson

Published 2017

About

Texture is fundamental to Chinese cuisine, and is often described as kou kan, which is loosely translated as ‘mouth feel’. In this dish, kou kan is highlighted in the contrasting textures of soft tofu with the crispness of the fried fish combined in a hot chilli sauce.

Ingredients

600 g/1 lb 6 oz monkfish or cod fillet, or any firm-fleshed fish, membrane or skin re

Asia
China
Fish course
Pescatarian

Method

Cut the fish into 2.5cm/1in cubes. Heat 60 ml/4 tbsp oil in a wok over a high heat. When very hot, add the tofu cubes and fry, turning frequently, until well browned. Lift out using

Ingredients

Method

Photos