Yuxiang Tofu (Fish-Fragrant Tofu)
鱼香豆腐 · sichuan cuisine
Yuxiang Tofu (Fish-Fragrant Tofu) is a easy recipe from the self-published legacy Chopzen collection, catalogued as main-course, side-dish.
Chef ChopzenChopzen project content lead. Curating and testing every published recipe for US home cooks.Nutrition & allergens
No supported allergens detected from surveyed ingredients.
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (2 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- 14.1
- Fat (g)
- 7.9
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
tofu豆腐
21.16 oz
0.38 cup
0.19 cup
0.13 cup
0.06 cup
cornstarch玉米淀粉
0.06 cup
0.38 cup
6.0 piece
Steps
- 1
Step 1
Cut the tofu into pieces. Pan-fry over low heat first, then increase to medium heat and stir-fry (careful — oil may splatter).
✅ Done when: Cut the tofu into pieces. Pan-fry over low heat first, then increase to medium heat and stir-fry (careful — oi. Finished: Heat the pan or oil to about 180 C before adding the mixture; the surface should sizzle gently on contact.
- 2
Step 21 min
Beat the egg, pour the egg mixture over the tofu, and let it cook covered for 1 minute.
✅ Done when: Beat the egg, pour the egg mixture over the tofu, and let it cook covered for 1 minute. Finished: Heat the pan or oil to about 180 C before adding the mixture; the surface should sizzle gently on contact.
- 3
Step 33 min
Pour in the prepared sauce and simmer covered for 3 minutes until done.
✅ Done when: Pour in the prepared sauce and simmer covered for 3 minutes until done. Finished: Heat the pan or oil to about 180 C before adding the mixture; the surface should sizzle gently on contact.