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Quick Overview

The video provides a tutorial for making savory, flavorful tofu cubes by first blanching them in salted water, coating them in flour and starch, deep-frying them until golden brown and crispy, and finally simmering them in a sauce made with mushrooms, ginger, garlic, chili, soy sauce, and oyster sauce.

Key Points: Tofu cubes are prepared by first blanching them in boiling water with salt for two minutes to improve flavor and texture, making them tender. The blanched tofu is coated with a mixture of flour and starch, ensuring every piece is evenly covered before frying. The coated tofu is deep-fried over medium-high heat until all pieces float and the exterior becomes golden brown and crispy. A savory sauce base is created by sautéing minced ginger, garlic, and chili rings in a little oil until fragrant. Pre-blanched Shimeji mushrooms are added to the aromatics and stir-fried for about two minutes. The sauce ingredients (soy sauce, oyster sauce, salt, sugar, and water) are mixed separately and then poured into the pan with the mushrooms. The fried tofu is added back to the sauce, simmered for two minutes, thickened with a cornstarch slurry, and garnished with chopped scallions for the final dish.

Context: This video is a step-by-step cooking tutorial demonstrating how to prepare a flavorful, savory dish featuring deep-fried tofu cubes cooked in a rich sauce with mushrooms and aromatics. The host, Xiaoli, emphasizes preliminary steps like blanching the tofu and coating it in dry powder to ensure a desirable final texture—crispy outside and tender inside—which makes the dish highly palatable and suitable for serving with rice.

Detailed Analysis

The tutorial begins with preparing the tofu by cutting two blocks into uniform small cubes (00:03-00:16). The cubes are then blanched in boiling water with a spoonful of salt for two minutes, which the host claims improves flavor absorption and texture, making the tofu tender (00:24-00:34). After blanching, the tofu is drained and coated thoroughly with a mixture of flour and starch (01:33-01:49). These coated pieces are then deep-fried in oil heated to seven-tenths hot (02:07-02:20) over medium-high heat until they float and turn golden brown and crispy (02:20-02:29). While the tofu fries, a sauce is prepared by mixing two spoons of light soy sauce, one spoon of oyster sauce, a spoonful of salt, a spoonful of sugar, and water, then stirring until combined (01:18-01:33). Concurrently, aromatics—minced ginger, garlic, and sliced chili peppers—are sautéed in a little oil over low heat until fragrant (02:41-02:47). Next, a bowl of clean Shimeji mushrooms is added to the aromatics and stir-fried for about two minutes (02:49-02:56). The prepared sauce is poured in, followed by the crispy tofu cubes (02:58-03:03). The mixture is simmered over medium heat for two minutes to allow the tofu to absorb the flavor (03:06-03:10). Finally, a bowl of cornstarch mixed with water is added to thicken the sauce until it becomes viscous (03:11-03:17), and the dish is garnished with chopped scallions, resulting in a fragrant, savory dish with a slightly spicy kick and tender interior (03:27-03:47).