Aromatic Tofu and Cabbage Jajang Stir-fry
Aromatic Tofu and Cabbage Jajang Stir-fry
Savory Tofu and Cabbage Jajang Stir-fry Recipe
Introducing a delightful jajang stir-fry featuring tender tofu and crisp cabbage as the stars, infused with the bold flavors of black bean sauce and a hint of Chinese aroma from Sichuan peppercorn oil (mayu) and cilantro. This dish offers a truly authentic Chinese culinary experience right in your kitchen. The addition of spicy Cheongyang chili peppers cuts through any richness, making it an irresistible and satisfying meal.
Ingredients- 1 block firm tofu
- 1/4 head cabbage (approx. 200g)
- Stir-fried black bean paste (jjajang powder) (to taste)
- Sichuan peppercorn oil (mayu) (to taste)
- Fresh cilantro (can be substituted with chives or scallions if preferred)
- 2-3 Cheongyang chili peppers (adjust to spice preference)
- Black pepper powder (Kampot red pepper recommended) (to taste)
Cooking Instructions
Step 1
Cut the block of tofu into bite-sized pieces, about 2-3 cm cubes. Heat a wok or large skillet over medium-high heat and add a generous amount of oil. Quickly stir-fry the tofu until golden brown and slightly crispy on all sides. This step helps firm up the tofu, preventing it from breaking apart during stir-frying and enhancing its texture.
Step 2
Prepare fresh cabbage by cutting it into thick shreds or roughly chopped pieces. Avoid cutting it too thinly to maintain a pleasant crispness.
Step 3
Remove the fried tofu from the wok and set aside. Add the prepared cabbage to the same wok and begin to stir-fry. Cook until the cabbage becomes translucent and slightly softened.
Step 4
For a touch of spiciness, finely chop the Cheongyang chili peppers and add them to the wok with the cabbage. Adjust the amount based on your preference for heat; omit if you prefer a milder dish.
Step 5
It’s convenient to use pre-stir-fried black bean paste (jjajang powder). If you are using plain black bean paste, heat a little oil in a pan over low heat and stir-fry the paste to remove any bitterness.
Step 6
Add the stir-fried black bean paste to the wok containing the tofu, cabbage, and chilies. The amount of paste can be adjusted to your personal taste. It’s best to start with a small amount and add more as you taste.
Step 7
Using a spatula or chopsticks, quickly stir everything together to ensure the black bean paste evenly coats the tofu and cabbage. Be mindful of the cooking time to avoid overcooking the cabbage until it becomes too soft.
Step 8
Season with black pepper powder to enhance the flavor, according to your preference. Using Kampot red pepper will add a deeper aroma.
Step 9
If you enjoy the distinctive aroma of Chinese cuisine, drizzle in Sichuan peppercorn oil (mayu) to your liking. Mayu will elevate the dish’s fragrance and add a sophisticated, exotic touch.
Step 10
Once everything is well-stirred and coated, transfer the flavorful jajang stir-fry to a serving plate.
Step 11
Finally, for those who enjoy its unique flavor, garnish generously with fresh cilantro. Cilantro’s aroma helps balance any richness and adds another layer of complexity to the dish. If cilantro is not to your liking, you can substitute it with finely chopped chives or scallions. This completes your delicious and aromatic Tofu and Cabbage Jajang Stir-fry!
