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Xiongzhang doufu, (熊掌豆腐), originally from The Food of Sichuan by Fuschia Dunlop.
The sauce component of this recipe demands a proper mise en place.
Heat the oil in a wok to 355-375°F (I never measure this, just wait until it bubbles around the edge of a choptstick).
Cover the tofu in a thin layer of starch and fry them in the wok, making sure they don't stick. You really can't over-fry these, as far as I can tell, so I let em go as long as I have the patience for, but they should at least be golden-brown.
Preserve 3tbsp of oil and return to medium heat. At the following in quick succession, waiting until each becomes aromatic:
Add the stock & bring to a boil. Remove the solid remnants with a fine-mesh strainer, then stir in sugar & soy sauce. Add tofu & let simmer.
Add starch a little bit at a time until you reach the desired consistency, then add vinegar. Garnish with scallions and serve with rice.
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Written November 26, 2023
