Stir-fried Dried Anchovies with Tofu
ID: 40ce9780...
Stir-fried dried anchovies with tofu is a classic Taiwanese home-cooked dish and a perfect appetizer. Chef A-Qing shares his secret: first, dry-fry the anchovies to release their aroma and remove moisture, then add the 'secret weapon'—King Oyster mushrooms—along with the tofu, dried shrimp, and raw sugar. This dish is great served hot with rice, or served chilled from the fridge, making it an incredibly refreshing and versatile side dish for hot summer days.
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🍳 Cooking Flow
Cut the firm tofu and King Oyster mushrooms into strips; rinse and drain the dried anchovies; finely chop the aromatics. → Heat oil in a wok, stir-fry the dried anchovies over medium heat until the moisture evaporates and they start to bubble. Add garlic, King Oyster mushrooms, and tofu, continuing to stir-fry until colored. → Add the dried shrimp and raw sugar, stir-frying until the seafood aroma and caramelized sugar notes emerge. → Turn off the heat, add soy sauce and thick soy paste, then turn the heat back to medium and stir-fry quickly until evenly coated. → Before plating, sprinkle in the green onion pieces and chili rings, turn off the heat, and use the residual heat to toss everything together before serving.
Cooking Steps
Brief Cooking Order
Cut the firm tofu and King Oyster mushrooms into strips; rinse and drain the dried anchovies; finely chop the aromatics. → Heat oil in a wok, stir-fry the dried anchovies over medium heat until the moisture evaporates and they start to bubble. Add garlic, King Oyster mushrooms, and tofu, continuing to stir-fry until colored. → Add the dried shrimp and raw sugar, stir-frying until the seafood aroma and caramelized sugar notes emerge. → Turn off the heat, add soy sauce and thick soy paste, then turn the heat back to medium and stir-fry quickly until evenly coated. → Before plating, sprinkle in the green onion pieces and chili rings, turn off the heat, and use the residual heat to toss everything together before serving.
Introduction
Stir-fried dried anchovies with tofu is a classic Taiwanese home-cooked dish and a perfect appetizer. Chef A-Qing shares his secret: first, dry-fry the anchovies to release their aroma and remove moisture, then add the 'secret weapon'—King Oyster mushrooms—along with the tofu, dried shrimp, and raw sugar. This dish is great served hot with rice, or served chilled from the fridge, making it an incredibly refreshing and versatile side dish for hot summer days.
Step 1
Slice the firm tofu vertically, then cut into strips approximately 0.5 cm wide.
Step 2
Cut the King Oyster mushroom into strips of the same thickness and length as the tofu.
Step 3
Gently rinse the dried anchovies twice to remove impurities, and drain thoroughly in a strainer.
Step 4
Crush the garlic cloves, then chop finely.
Step 5
Slice the green onion and cut the chili into rings; set aside.
Ingredients List
Important Notes
⚠️ Rinsed dried anchovies must be thoroughly drained of excess water before frying; this ensures they become aromatic and prevents oil from splattering during the process.
💡 King Oyster mushroom is the soul of this dish. Even when served chilled or refrigerated, it stays juicy and chewy, creating a wonderful contrast with the soft tofu for a fresher overall profile.
💡 This recipe uses black bean soy sauce and black bean soy paste, which are sweeter in flavor. If using regular soy sauce or soy paste, it is recommended to use half the amount to avoid it being too salty.
🍽️ While this dish is great served hot with rice, it is also perfect when cooled and stored in an airtight container in the fridge as a refreshing summer appetizer.
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