Chili Tofu Rice: A Lunchtime Integration Initiative

Summary by Krater

A quick and easy guide to making Sichuan-style chili oil and vinegar-based vegetable dipping sauces for pairing with hot tofu and rice.

From the video

Answers: How do you make Sichuan tofu rice with dipping sauces at home?

• Sichuan chili oil
• doubanjiang
• tofu and rice lunch
• pickled vegetables

Ingredients

• 1 block soft tofu
• 1 tsp + 1/8 tsp salt
• 1 bed's worth bean sprouts
• 50 g dried argingtail chillies
• 3/4 cup + 3/4 cup oil
• 1 inch ginger
• 1/4 onion
• 1/2 cinnamon stick
• 1 star anise
• 1/4 tsp fennel seed
• 1 tbsp + 1 tbsp + 1/2 tbsp + 1 tbsp + 1 tbsp + 1 tbsp soy sauce
• 1/4 tsp + 1/8 tsp + 1/8 tsp + 1/8 tsp + 1/8 tsp + 1/8 tsp MSG
• 1/4 tsp + 1/2 tsp + 1/2 tsp fagara
• ~1 tbsp + 2 sprigs cilantro
• 1/4 tsp toasted sesame seeds
• 200 g + 2 stalks celery
• 1/2 tbsp dark Chinese vinegar
• 1/2 tsp + 1/4 tsp + 1/2 tsp + 1/4 tsp + 1/4 tsp sugar
• ~1/4 tsp toasted sesame oil
• 6 tbsp + 1/2 tbsp chili bean paste
• 2 + ~1/2 tbsp + 2 + ~1/2 tbsp scallion
• 1 clove + 1 large clove garlic
• 6 peanuts
• 200 g lotus root
• 1 tbsp white vinegar
• 1/8 tsp white pepper powder
• 1 jar broccoli

What it concludes

• Soaking tofu in hot salted water helps remove its grassy taste.
• Making three distinct vegetable and dipping sauce combinations provides variety for a quick lunch.
• Using chili oil or chili crisp as a base allows for quick preparation of Sichuan-style dips.