Chili Tofu Rice: A Lunchtime Integration Initiative

Tofu rice! Douhuafan is practically a lifestyle in south Sichuan, but it’s one of those things that’s a bit hard to translate to a recipe, as usually it’s prepared in restaurants. 0:00 - How to Translate a Recipe? 0:27 - The Culture of Douhua Rice in Sichuan 1:13 - Making an ’able-to-lunch’ Tofu Rice 1:36 - Workday Preparation Strategy 3:32 - Toasted Chili Dip with Celery 7:03 - Crispy Chili Bean Paste Dip with Lotus Root 10:45 - Chili Black Bean Dip with Broccoli 12:45 - Other Douhua styles & How to Eat (Bumping into the description box character limit, notes relating to product sourcing will be in the pinned comment below) PREPARATION OF THE TOFU * One block of soft - or medium - tofu (嫩豆腐), ~300g * Salt, 1 tsp * Hot, boiled water * (Optional) bean sprouts * Enough rice to fill you up Option #1: Twenty minutes before lunch, dissolve the salt in with the hot boiled water and fill it up over your tofu. Let it soak for twenty minutes, then dip out the water, and refill with hot, boiled water (optionally