This three cup tofu recipe is a plant-based version of the famous dish, Three Cup Chicken. Whether you’re vegetarian or not, it’s just plain delicious.
What Does “Three Cup” Mean?
The name “three cup chicken” refers to a ratio of 1 cup each of soy sauce, rice wine, and sesame oil. Considering that we rarely use sesame oil more than a teaspoon at a time, that is a LOT of sesame oil!
Our version of three cup chicken is a bit more balanced in flavor—¼ cup Shaoxing wine, 5 teaspoons of soy sauce (including both Chinese light soy sauce and dark soy sauce), and 1 tablespoon of sesame oil.
The resulting flavor is rounded, rich, and slightly sweet from the addition of a couple teaspoons of sugar. While the ratios are similar to our chicken version, we’ve adapted it here to use tofu.
All About Soy Sauce
If you’re wondering about the difference between Chinese light soy sauce and dark soy sauce, read all about it in our article, Soy Sauce: Everything You Need to Know. You can find both types in Chinese markets or online. Our preferred brand is Pearl River Bridge.
Preparing the Tofu
The tofu preparation is based on my no-fry crispy tofu recipe, which yields a crisp texture without the need for deep-frying.
A very light coating of cornstarch on the outside of the tofu provides all the thickening you need to create a glossy sauce that luxuriously coats the tofu.
With the addition of simple aromatics like ginger, garlic, dried chili, Thai basil, and scallions, you have a fragrant, complex dish that’s also really easy to make.
Without further ado, let’s get to the recipe!
Three Cup Tofu Recipe Instructions
Slice the block of tofu in half lengthwise, then slice into 1/2 inch thick rectangles.
Heat a large non-stick pan over medium-high heat, and add the oil. Add the cornstarch to a shallow dish. Once the pan is heated, quickly coat the tofu slices with cornstarch, shaking off any excess.
Carefully place into the oiled pan, and repeat with the remaining tofu and cornstarch.
Pan-fry the tofu pieces in oil until crisp and golden on both sides, about 4-5 minutes per side. Once the tofu is done pan-frying, remove them immediately from the pan onto a plate (otherwise they will absorb the remaining oil in the pan off the heat). Set aside.
To a wok over medium heat, add the oil leftover from pan-frying the tofu (scrape it out with a spatula), along with the sesame oil, ginger, garlic, and dried chili.
Tip!
If you don’t have a wok, you can simply cook the dish in the same non-stick skillet you pan-fried the tofu in.
Let the aromatics infuse the oil for 1 minute. Then add the Shaoxing wine, water, light soy sauce, dark soy sauce, sugar, and white pepper. Bring the liquid to a simmer.
Increase the heat to medium-high, and stir in the tofu. Toss the tofu with the sauce for 1-2 minutes, until the sauce reduces and thickens to coat the tofu.
Throw in your Thai basil and scallions. Fry for another minute until the herbs are wilted.
Serve your Three Cup Tofu immediately with steamed rice!
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Recipe
Three Cup Tofu
Ingredients
- 1 pound firm or soft tofu (either works, depending on your preference)
- 1/4 cup cornstarch
- 3 tablespoons neutral oil (such as vegetable, canola, or avocado oil)
- 1 tablespoon sesame oil
- 3 slices ginger
- 3 cloves garlic (sliced)
- 1 dried chili (halved crosswise)
- 1/4 cup shaoxing wine
- 1/4 cup water
- 1 tablespoon light soy sauce
- 2 teaspoons dark soy sauce
- 2 teaspoons sugar
- 1/8 teaspoon white pepper
- Small bunch of Thai basil (about 1 cup packed leaves)
- 2 scallions (cut into 2-inch/5cm lengths)
Instructions
- Slice the block of tofu in half lengthwise, then slice into 1/2 inch thick rectangles.
- Heat a large non-stick pan over medium-high heat, and add the oil. Add the cornstarch to a shallow dish. Once the pan is heated, quickly coat the tofu slices with cornstarch, shaking off any excess. Carefully place into the oiled pan, and repeat with the remaining tofu and cornstarch.
- Pan-fry the tofu pieces in oil until crisp and golden on both sides, about 4-5 minutes per side. Once the tofu is done pan-frying, remove them immediately from the pan onto a plate (otherwise they will absorb the remaining oil in the pan off the heat). Set aside.
- To a wok over medium heat, add the oil leftover from pan-frying the tofu (scrape it out with a spatula), along with the sesame oil, ginger, garlic, and dried chili.
- TIP: If you don’t have a wok, you can simply cook the dish in the same non-stick skillet you pan-fried the tofu in.
- Let the aromatics infuse the oil for 1 minute. Then add the Shaoxing wine, water, light soy sauce, dark soy sauce, sugar, and white pepper. Bring the liquid to a simmer.
- Increase the heat to medium-high, and stir in the tofu. Toss the tofu with the sauce for 1-2 minutes, until the sauce reduces and thickens to coat the tofu.
- Throw in your Thai basil and scallions. Fry for another minute until the herbs are wilted. Serve immediately!
