Guizhou Lianai Doufu
Submitted by scrapnmom
Guizhou lianai doufu: golden-fried tofu squares stuffed with a garlicky cilantro-chili filling, simmered in a gingered soy sauce. A spicy Southwest Chinese classic worth the effort.
YIELD
2 servingsPREP
15 minCOOK
25 minREADY
40 minGuizhou lianai doufu translates loosely as “love tofu," a specialty from China’s southwestern Guizhou province where food leans hot, garlicky, and layered. This version cooks in three stages: a quick stir-fried filling, a deep-fry for the tofu squares, and a final braise in a gingery soy pan sauce.
The deep-fry matters more than it looks. Golden-brown crusts on the tofu create a tough exterior that holds its shape when sliced open to stuff, and they drink up the sauce later without falling apart in the pan. Firm tofu is required here. Silken will collapse.
Cooling both the fried tofu and the stir-fried filling before assembly is the step home cooks rush. Hot tofu tears when slit, and hot filling steams the pockets soggy. Patience here pays off.
The sauce is built on dark and light soy, rice wine, ginger, and garlic, finished with a cornstarch slurry and a slick of sesame oil. That finishing oil is for aroma, not cooking. Add it off heat or the fragrance burns off.
Chef Tips
- Press the tofu under a weighted plate for 20 minutes before frying. Drier tofu browns faster and splatters less in the oil.
- Keep the oil at around 350°F (175°C) for frying. Too cool and the tofu turns greasy, too hot and the crust scorches before the center sets.
- Use a small paring knife to split pockets. Go slow, the walls should stay thick enough to hold filling.
- Chili pepper flakes can double or halve depending on heat tolerance. Guizhou food is famously fiery, so lean into it if you can.
Variations
- Add minced dried shrimp or ground pork to the filling for a heartier, more traditional version.
- Swap chicken broth for vegetable broth to keep the whole dish meat-free.
- Garnish with extra scallion greens and toasted peanuts for crunch.
Ingredients
Directions
DRAIN THE TOFU AND CUT IT into 2-inch squares. Set to drain further on paper towels.
Heat a wok or large sauté pan until is is hot. Add the oil and all the filling ingredients and stir-fry for 1 minute.
Put the cooked ingredients in a bowl and allow them to cool thoroughly. Heat a wok or large sauté pan until it is hot.
Add the 2 cups oil and, when it is hot, deep-fry the tofu on both sides until it is golden brown.
Remove the tofu squares from the wok, drain them well on paper towels, and allow them to cool thoroughly. Drain and discard the oil. Take each of the tofu squares and, with a knife, split it slightly open on one side so a pocket is formed.
Place a spoonful of cooked filling in each of the pockets. Continue to fill the squares until you have used all the tofu.
Wipe the wok clean, reheat, and add 1 tablespoon oil. Then add the garlic and ginger, and stir-fry for 30 seconds.
Then add the rest of the ingredients except the cornstarch mixture and sesame oil.
Bring the mixture to a boil, return the fried bean curd pieces and cook over medium heat for 3 minutes.
Now add the cornstarch mixture, stir gently to combine, and then add the sesame oil.
Give the mixture a final turn and serve at once.
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