All over China the weather has been hot lately, but Chengdu isn't that bad. At night it's often a perfect 25°C, and I don't even need to turn on the AC. Actually, I am not a big fan of AC, maybe because I am not so cold-tolerant. My AC is turned to 28°C and I still feel it's too cool! (Or is it because central AC is stronger than the other kind?) In order to avoid getting a summer cold, I am even still using my spring blanket. Sometimes, though, I do have to turn the AC on, otherwise it'll be too stuffy. I don't have a mosquito screen at home, so I dare not open my windows and doors after 6:00 p.m. and risk dying from mosquito bites! Alas, one cost of living close to a lake...T_T
As the weather gets hot, my appetite gets small. I used to snack between meals, but now I am perfectly fine without a snack. Anyway, today I used the last bag of sweet bean paste to make this sweet and sour tofu and it turned out very tasty. Sometimes I just make something casually that turns out to be good. I think it's wise to write these down so later I can make them again. ^_^
Yields one serving
400g firm tofu, cubed
2 Tbsp canola oil
2 Tbsp brown sugar
1 Tbsp Chinese vinegar
40g (1 bag) sweet bean paste
2 Tbsp water
1. Heat the oil in a pan. Add tofu cubes and stir fry for 3 to 5 mins, until the edges turn golden and crispy.
2. Mix the rest of the ingredients and pour evenly over the tofu. Mix well and stir-fry for another 1 to 2 mins, evenly coating the tofu with the sauce. Done!
Sichuanese native and Chengdu resident Annie blogs about her adventures in cooking vegetarian meals, adapting recipes from around the world. Recently she has translated some of her favorite posts into English for GoChengdoo readers to enjoy. The original, Chinese-language version of this post can be viewed here. Photo by Annie Chen.