Also known as Liangban Tofu, this spicy cold tofu dish is perfect for an easy summer meal made with a Thai pepper sauce.
Tofu is a great food for all seasons – and cold tofu is especially great for summer days. It’s light, luscious and very easy to make For this recipe, you will use soft silken tofu instead of firm tofu. Firm and extra firm tofu is quite familiar to Chinese food lovers because they are so popular in stir frying dishes like Mapo tofu, pan-fried tofu dishes like this home style tofu and pan-fried tofu and soups like hot and sour soup.
But soft tofu is a little different, and it doesn’t handle quite the same way as firm or extra firm tofu does. In my hometown, the soft tofu is made with Chinese style Lushui coagulant, which makes it super elastic and soft. However, most of the silken tofu outside Sichuan province is made with GDL coagulant, which makes the tofu deliciously soft – but a little frail. You need to be just a little bit careful not to break them in the transferring process.
Except for that minor detail, this recipe is deliciously simple. The kick from the slightly sweet and sour chili sauce elevates the humble tofu to an impressive appetizer or side dish. It’s also almost the perfect snack, served with a cup of steaming green tea or an ice cold lager.
Food blogger from China. Love real and simple dishes especially Sichuan Cuisine.