Three Cup Tofu (San Bei, 三杯豆腐)

Ingredients

• 567 gextra-firm tofu, frozen and thawed
• 1 tbspsoy sauce
• to tastegarlic powder
• to tasteground pepper
• 5–6 tbsp, plus more as neededcornflour
• to tastegarlic powder
• to tasteground pepper
• as neededneutral cooking oil
• 3 tbsproasted or dark sesame oil
• 6 thin slicesfresh ginger
• 8 cloves, peeledgarlic
• 1spring onion, sliced, green and white parts separated
• 3 tbsplight or regular soy sauce
• 3 tbspShaoxing wine or Michiu wine
• 1–2 tbsp, adjust to tastebrown sugar
• 60 mlwater
• 2, optionaldried or fresh red chillies
• 1 handfulfresh basil leaves, leaves removed from the stems
• as neededsteamed rice

Instructions

1. 1

   Thaw and season

   Thaw the frozen tofu completely, ideally the day before cooking. Squeeze out as much water as possible, then carefully break or cut it into large chunks. Toss with 1 tbsp soy sauce, garlic powder and ground pepper, and leave to marinate for 10–15 minutes.

2. 2

   Coat the tofu

   In a large bowl, mix the cornflour with garlic powder and ground pepper. Coat each tofu piece well, adding more cornflour if needed.

3. 3

   Fry until crisp

   Heat neutral cooking oil in a wok or non-stick pan over medium-high heat. For deep-frying, use enough oil to submerge about three-quarters of the tofu; alternatively, shallow-fry with less oil, allowing more time. When the oil is hot and a small test piece sizzles immediately, fry the tofu for 2–3 minutes on each side, until lightly golden and crisp. Drain in a metal strainer with a basin underneath or on a cooling rack, then remove the oil from the pan.

4. 4

   Build the sauce

   Heat the same wok or pan over medium-high heat and add the sesame oil. Stir-fry the ginger, garlic and white part of the spring onion for 2 minutes, until the onion starts to brown at the edges. Add the soy sauce, Shaoxing wine, brown sugar and water; bring to the boil for around 2–3 minutes, until the sauce starts to thicken. Add the chillies if using.

5. 5

   Coat and finish

   Add the fried tofu and toss to coat as the sauce continues to thicken. Add the basil leaves and toss until the basil is cooked, then turn off the heat.

6. 6

   Serve hot

   Serve immediately while hot, with steamed rice.

What is Three Cup Tofu?

Three Cup, or San Bei, is a Taiwanese style of cooking named for sesame oil, soy sauce and cooking wine. The name refers to the traditional trio rather than a requirement to use a cup of each.

This tofu version brings together the savoury-sweet sauce, aromatics and fresh basil, then serves them with rice. Freezing and thawing the tofu gives it a more layered, sponge-like texture that holds the seasoning.

Nutrition and macros by portion

The nutrition label shows one serving as written: 318 calories, 14g protein, 19g carbs, 18g fat.

The rice and brown sugar contribute most of the carbohydrates, while sesame and frying oils account for much of the fat. Tofu supplies the protein, with additional fat from the sesame oil. Serve with plenty of rice and add a side of vegetables to round out the plate.

Why freeze the tofu?

Frozen tofu: as the water inside freezes and expands, it creates a more open texture. Once thawed, squeeze out the water so the tofu can take on the marinade and sauce.

Handle it gently: thawed tofu can be brittle, so break or cut it into large chunks with care. Larger pieces are easier to coat and turn while frying.

Getting a crisp coating

Cornflour: coat every piece evenly, including the edges, and add more if the bowl runs short. A thorough coating helps form a crisp outside during frying.

Hot oil: test it with a small piece of tofu; it should sizzle straight away. Fry in batches if needed so the pieces have room to brown rather than crowding the pan.

Building the savoury-sweet sauce

Aromatics: cook the ginger, garlic and white spring onion in sesame oil until the onion edges begin to brown. Keep them moving so the garlic does not catch.

Balance: the soy sauce and cooking wine bring savoury depth, while brown sugar softens their saltiness and helps the sauce thicken. Taste and adjust the sugar within the stated range.

When the tofu is ready

Fried tofu: look for a lightly golden, crisp surface after 2–3 minutes on each side. Drain away excess oil before adding it to the sauce.

Finished sauce: toss until it thickens enough to cling to the tofu. Add the basil at the end and stop cooking once the leaves have softened.

Serving and timing

Rice: serve the tofu hot with steamed rice, which works well with the savoury, slightly sweet sauce. Prepare the rice while the tofu is being cooked so it is ready to serve.

Plan ahead: the tofu needs to thaw completely, preferably overnight, and then marinates for 10–15 minutes. The frying and sauce stages are best done just before serving.

Recipe notes & tips

• Thaw the tofu completely before squeezing it dry and seasoning it.
• Keep the tofu chunks large enough to handle gently during coating and frying.
• Check the oil with a small piece of tofu before adding the rest.
• Drain the fried tofu well so excess oil does not thin the sauce.
• Add the basil at the end to keep its flavour fresh.

Variations

• Add heat: include the dried or fresh red chillies for a spicier sauce.
• Adjust sweetness: use 1 tbsp brown sugar for a less sweet result, or up to 2 tbsp to taste.
• Change the wine: use Michiu wine in place of Shaoxing wine.
• Use dark sesame oil: choose roasted or dark sesame oil for a more pronounced sesame aroma.
• Add vegetables: serve with a side of steamed greens alongside the rice.

Common mistakes to avoid

• Leaving water in the tofu: squeeze it thoroughly after thawing so it can absorb the seasoning.
• Breaking the tofu roughly: handle the thawed pieces gently because they can be brittle.
• Skipping the test piece: wait for an immediate sizzle before frying the tofu.
• Crowding the pan: fry in batches if necessary so the tofu can crisp rather than steam.
• Overcooking the garlic: keep the aromatics moving and add the sauce once the spring onion edges begin to brown.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a pan until hot; the coating may soften after storage.

Frequently asked questions