Bear's Paw Tofu

Bear's Paw Tofu

The crisp tofu looks like the skin on bear paws which are no longer (legally) eaten in Asia, which makes this dish one of the rare occasions were, in my book, tofu should be considered a meat substitue instead of a food in it's own right.

Bear's Paw Tofu

Adapted from Land of Plenty by Fuchsia Dunlop


200 g tofu, cut into 1/2-inch dice
peanut oil
2 Tbsp chile bean paste
3 cloves garlic, sliced
knob of ginger, sliced
bunch of scallions, diagonally sliced
1 cup vegetable stock
1/2 tsp sugar
1 tsp light soy sauce


Heat some oil in a skillet and add the tofu dice in a single layer. Turn the heat to medium-low and fry until the tofu turns crispy on the surface. (This takes a couple of minutes. Fry until the tofu turns loose easily. Don't stir the tofu too early or the dice will break apart.) Turn the tofu and continue to fry until it is nicely browned on all sides. Remove from the skillet and set aside.
Add some more oil to the skillet. Add the bean paste and fry until fragrant. Add the garlic and ginger and fry until fragrant. Add the stock and tofu and bring to a boil. Turn the heat to low and simmer for a couple of minutes until slightly reduced. Stir in the sugar and soy sauce. Add the scallions and cook for some minutes more. Serve on rice.

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