Sizzling Spicy Crispy Strips
Mala Gansi (麻辣干丝)
Crispy strips of dried tofu are fried to a light crunch and tossed in a fragrant málà chili oil sauce that’s as addictive as it is bold.
Sizzling-Spicy Crispy Strips (麻辣干丝) is a bold and irresistible Chongqing snack made with finely cut strips of dried tofu (豆干). Instead of breading or battering, the tofu is simply sliced, fried until light and crackly, and then tossed in a fragrant chili oil sauce. For the best results, look for Cowhide Dried Tofu (牛皮豆干)—its subtle beef-infused aroma give the dish extra depth. Once fried, the tofu turns crisp and airy, almost like a Sichuan-style pork rind, but slightly crunchier with a uniquely nutty bean flavor.
The seasoning is built around my quick and easy version of Sizzling-Spicy Chili Oil (麻辣红油)—simply enhanced with soy sauce, sugar, and a touch of salt. These simple additions balance heat with savoriness, helping the sauce cling tightly to the porous tofu strips so that every bite bursts with numbing spice and rich umami. Despite being deep-fried, the dish feels surprisingly light: the excess oil drips away, leaving only the addictive crunch and fiery aroma. Use high quality Sichuan pepper powder for that true sizzling ma-la experience.
Much like potato chips, this is a snack you’ll find hard to stop eating—yet it has a nutritional edge. High in protein and naturally low in carbs, it can even be made keto-friendly by leaving out the small amount of sugar. Whether served as a spicy side dish, a drinking snack, or a crispy treat straight from the wok, Sizzling-Spicy Crispy Strips is a perfect example of Sichuan’s genius for transforming humble ingredients into something unforgettable.
|
Prep Time: 10 min |
Cook Time: 5 min |
Total Time: 15 min |
Serving: 2 - 4 people |
Ingredients
500 grams of Dried Tofu (豆干)
Garnish
1 green stalk of Small Scallion (小葱)
Sizzling Spicy Oil
1 white stalk of Small Scallion (小葱)
1 large clove of Garlic
1 1-inch cube of Ginger
1Tbsp. Red Chili Powder
1 tsp. Cumin Powder
1 tsp. Sesame Seeds
1/2 tsp. Chinese Five-Spice Powder or Thirteen Spice Powder
1/2 tsp. Sichuan Pepper Powder
1/2 cup of Soybean Oil
Sauces and Seasonings
1 Tbsp. Soy Sauce
1/2 tsp. Sichuan Pepper Oil
1/2 tsp. Sugar
1/4 tsp. Salt
1/4 tsp. MSG
Peanut Oil
Directions
1.) Cut the Dried Tofu into rectangular sheets about 4-inches in width. Slice the Dried Tofu into 1/8-inch-thick slivers so that each sliver is about 4-inches long. Place all of the slivers together in a large bowl.
2.) Cut the stalk of Small Scallion separate the green and white parts of the stalk. Set aside the white stalk for the next step and finely slice the green stalk setting it aside in a bowl to be used as a Garnish.
3.) Prepare the Sizzling-Spicy Oil ingredients, placing everything into a heat-resistant bowl:
- Slice and then mince the white stalk of Small Scallion.
- Smash, peel, and mince the Garlic clove.
- Peel, smash, and mince the Ginger.
- Add all of the seasonings to the bowl (Chili Powder, Sesame Seeds, Five-Spice, Sichuan Pepper Powder).
- Heat the Soybean Oil over high heat until nearly smoking.
- Pour the sizzling hot Oil over the ingredients in the bowl while mixing with chopsticks.
4.) Prepare the sauce by adding the Sauces and Seasonings ingredients (Soy Sauce, Sichuan Pepper Oil, Salt, Sugar, and MSG) to the Sizzling-Spicy Oil.
5.) Fill a hot seasoned wok about 1/3 full with Peanut Oil and heat on medium-high until hot. Add the Tofu slivers and deep fry them while constantly stirring the slivers for about 5 minutes until dry and crispy.
(Use a large slotted spoon to lift the slivers out of the oil when deep-frying. Constantly exposing the slivers to air will help them to get extra-crispy. Constantly stirring them will also prevent the slivers from clumping together).
6.) Pour the slivers into a wire strainer set over a pot to quickly separate them from the oil. Use a pair of chopsticks to separate the Tofu slivers if necessary.
7.) Add the Dried Tofu slivers to a large bowl and pour in the Sizzling-Spicy chili oil sauce along with the Sichuan Pepper Oil. Toss to combine everything until every sliver is coated in the sauce.
8.) Place the Sizzling-Spicy Crispy Strips onto a serving plate, leaving behind the excess oil, and sprinkle with the finely sliced Small Scallion and optionally even more Sesame Seeds.
Contribute to Sichuan Soul
Sichuan Soul is funded in part thanks to generous contributions by fans like you! Your donations supply Sichuan Soul with the funding needed to provide quality recipes and photos. All donations are processed safely and securely through PayPal. You can donate any amount using the 'Donate' button below. Thank you for your support.
Comments
Post a Comment