Yunnan Xiang Jian Mi Dou Fu

Mi doufu — a silken cake made from rice flour rather than soy — is unique to Yunnan and the wider Southwest China region. This modern-fusion preparation bakes golden slabs until crisp, then drizzles them with a spiced honey-chilli sauce, creating an irresistible sweet-heat contrast.

Serves: 4

Ingredients

• 500g (1.1 lb) Yunnan mi doufu (rice tofu), sliced 1.5cm thick
• 3 tbsp (45ml) neutral oil
• 3 tbsp (45ml) honey
• 1 tbsp (15ml) chilli oil
• 1 tbsp (15ml) rice vinegar
• 2 tsp soy sauce
• 1 tsp toasted sesame seeds
• 2 spring onions, finely sliced
• 1/2 tsp Sichuan pepper powder

Instructions

1. Preheat oven to 220°C (430°F). Pat mi doufu slabs dry with paper towels.
2. Brush a baking tray with 2 tbsp oil, arrange slabs in a single layer, brush tops with remaining oil.
3. Bake 20–25 minutes, flipping once at 12 minutes, until surfaces are golden and lightly crisped.
4. While baking, whisk together honey, chilli oil, rice vinegar, soy sauce, and Sichuan pepper.
5. Arrange baked rice tofu on a platter, drizzle sauce over top, scatter spring onions and sesame seeds.

Cook's Notes: Mi doufu can be found in Chinese grocery stores refrigerated. If unavailable, firm regular tofu pressed for 30 minutes makes a good substitute. Adjust chilli oil to taste.