Chef Fu Pei-Mei certainly figured something out in this yummy, crunchy and slightly chewy tofu dish that she named “ma la dou yu.”
It’s served with a sesame-chili-green onion sauce.
Instead of the bean curd remaining soft, it becomes crispy. And instead of other ingredients, such as peanuts (see tofu salad below) or broccoli remaining crunchy (to balance the soft soybean cake), the bean sprouts keep their chewy texture.
Alone, the sprouts and fried tofu skin wouldn’t be completely satisfying – possibly a bit dry and you might sense the lingering oil used for frying.
So, I’m glad she concocted a sauce of sesame paste, chili oil and green onions.
In the end, this rolled sprout dish lets you work with tofu skin – which you might have eaten at dim sum restaurants.
The sauce complements the fried tofu and soft sprouts.