Prepare for a culinary adventure that tantalizes your taste buds! This recipe for Suan La Beef & Tofu delivers an authentic Sichuan experience, marrying the richness of tender beef with the silky smooth texture of silken tofu. The vibrant, complex flavors of Suan La – a harmonious blend of spicy, sour, and numbing – will transport you to the bustling streets of Chengdu. Imagine the aromatic steam rising from a bowl brimming with tender beef, soft tofu, and a richly flavorful sauce, each bite a symphony of textures and tastes. This dish isn't just about incredible flavor; it's a testament to the balance of contrasting elements that defines Sichuan cuisine.
This recipe expertly guides you through creating this masterpiece, from prepping the ingredients to achieving the perfect balance of spice and tang. Forget complicated techniques; this Suan La Beef & Tofu is surprisingly accessible, even for beginner cooks. Ready to embark on this flavorful journey? Let's dive into the step-by-step instructions and create a truly unforgettable meal.
Tools Needed
- Pot
- Steamer
- Blender
Ingredients
- New York strip steak
- Salt: 1/2 teaspoon
- Ground white pepper: to taste
- Egg white: 1
- Water: 1/4 cup
- Potato starch: 1 1/2 tablespoons
- Dark soy sauce: a little bit
- Silken tofu
- Dried red chilies: 8-10
- Citron peppercorns: 1 tablespoon
- Oil
- Minced ginger: 2 teaspoons
- Minced garlic: 2 tablespoons
- Diced scallion: 3 tablespoons
- Five-spice powder: 1/2 teaspoon
- Sugar: 2 teaspoons
- Cornstarch: 1/2 tablespoon
- Diced cilantro: 1 tablespoon
Step-by-Step Instructions
Step 1. Prepare the Beef and Tofu
- Remove silver skin from New York strip steak. Cut into 1/8 inch thick slices.
- Marinate beef with salt, white pepper, and egg white for a few minutes.
- Mix water and potato starch until smooth. Add to beef in batches until absorbed. Add dark soy sauce.
- Steam silken tofu for 10 minutes.
- Poach beef slices in gently simmering water until they float.
Step 2. Create the Suan La Sauce
- Toast dried red chilies and citron peppercorns, then grind them.
- In the pot, sauté ginger, garlic, scallion, and citron peppercorns until bright red.
- Add five-spice powder, sugar, chili powder, and the remaining citron peppercorns. Stir.
- Mix water and cornstarch. Add to the pot and simmer until thickened.
Step 3. Combine and Finish the Dish
- Scoop tofu onto a plate to create more surface area.
- Add the poached beef and simmer for one minute. Taste and adjust seasoning.
Step 4. Garnish and Serve
- Sprinkle reserved chili powder, garlic, scallion, and cilantro. Heat oil until smoking hot and pour over.
Read more: Authentic Chinese Mapo Tofu Recipe: A Step-by-Step Guide
Tips
- Using egg white instead of yolk tenderizes the beef due to its alkaline nature.
- Start with a small amount of citron peppercorns if you're unfamiliar with it.
- The sizzling oil at the end enhances the aroma and flavor.
Nutrition
- Calories: 600-700
- Fat: 35-45g
- Carbs: 20-30g
- Protein: 40-50g
FAQs
1. Can I use a different type of tofu?
While silken tofu is best for its smooth texture, you can try firm or extra-firm tofu, but be aware it may require a slightly longer cooking time and won't have the same melt-in-your-mouth quality.
2. How can I adjust the spiciness?
Control the heat by adjusting the amount of chili oil and Sichuan peppercorns. Start with less and add more to your preference. You can also use less spicy chili flakes if desired.
3. What can I serve this dish with?
This Suan La Beef & Tofu pairs wonderfully with steamed rice to soak up the delicious sauce. Consider adding some steamed greens or a simple cucumber salad for a refreshing contrast.
This Suan La Beef & Tofu recipe offers a delicious and authentic taste of Sichuan cuisine, showcasing the perfect balance of spicy, sour, and numbing flavors. The combination of tender beef and silky tofu creates a truly unforgettable culinary experience, easily achievable even for home cooks. Enjoy the satisfying reward of a perfectly balanced and flavorful meal, made with love and a touch of Sichuan magic!