Vegan Bunny Elle

Inspired by the iconic Sichuan mouthwatering chicken, or 口水鸡 (Kou Shui Ji), this quick and easy tofu version is very bit as mouthwatering and only healthier!

Kou Shui ji is a classic Sichuan cold appetizer featuring tender, poached chicken served with a bold, savory, and spicy chili oil sauce. The name, which literally translates to “saliva chicken” or “mouthwatering chicken,” reflects how the vibrant, aromatic sauce makes you salivate at the sight and smell of the dish!

It was one of my favorite dishes growing up and of course I had to recreate it but as a vegan version. Luckily the tender and silky nature of tofu works perfectly for this dish and its mild taste serves as the perfect blank canvas for the bold flavors of the sauce.

You can make this dish with store-bought chili oil, which would make the prepping process even quicker and easier! But if you have a little extra time let’s make the best homemade aromatic chili oil together!

Sichuan Mouther-watering Tofu in Chili Oil Broth

Inspired by the iconic Sichuan moutherwatering chicken, this dish is its vegan, healthier counterpart and is every bit as mouthwatering!

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Ingredients Method Video

Ingredients

  

• 10 oz super firm tofu
• 2 slices of fresh ginger
• 1 small scallion cut into big pieces
• 1/2 teaspoon Sichuan peppercorn
• 1 bay leaf
• 1 teaspoon salt
• Cilantro and toasted peanuts for garnish

For the chili oil

• 1/3 cup avocado oil or other high smoke point neutral tasting oil
• 2-3 garlic cloves minced
• 1/2 scallion chopped
• 2-3 dried Sichuan red pepper chopped
• 1 tablespoon chili powder
• 1 tablespoon white sesame
• 2 tablespoon soy sauce
• 1 tablespoon Chinese dark rice vinegar

Method

 

1. Cut the tofu into 1/4 inch slices;
2. In a sauce pot, add enough water that can cover the tofu, add in the ginger, scallion, peppercorn, bay leaf, and salt, bring the liquid to a boil and boil the tofu for 5 minutes, this will improve the texture and make it even silkier, as well as infuse flavors into the tofu;
3. Arrange the tofu slices in your serving plate and let them cool down;
4. Meanwhile, make the chili oil, heat the avocado oil in a sauce pan until a wetted chopstick tip would immediately sizzle if you touch the oil with it;
5. Add garlic, scallion, pepper, chili powder, and sesame seeds into a heat resistant bowl, carefully pour the hot oil over the aromatics, stir and let them sizzle, enjoy the aroma!
6. Once the sizzling settles down, add in the soy sauce and dark rice vinegar, stir to combine;
7. Pour the sauce over the tofu, garnish with chopped cilantro and toasted peanuts, enjoy!

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