Description
A dish where hard 'Dougan' tofu and 'Xiao Yu Gan' (dried anchovies) are fried crispy with massive garlic and red chili. A representative 'Xiaocai' seen in every Taiwanese noodle shop or tavern.
Restaurants serving Dried Tofu with Dried Small Fish
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Dougan(Hard tofu)
- Dried anchovies
- Garlic
- Red chili
- Soy sauce
- Sugar
Instructions
- [Authentic Recipe]
- [Prep] Cut Dougan into thin strips. Briefly wash dried anchovies and drain.
- [Crisping (Crucial)] Fry Dougan in generous oil until slightly puffed and crispy; remove.
- In the same oil, fry anchovies until crunchy.
- Leave a little oil, fragrantly sauté massive minced garlic and red chili.
- Return Dougan and fish, add sugar, soy sauce, white pepper, and a little rice wine; toss on high to evaporate moisture.
- Scatter scallions or cilantro to finish.
Learn more Spice, substitutes, tips
Key spices
Intense garlic aroma and savory fish smell
Substitutes at Japanese supermarkets
Japanese Atsuage and Chirimenjako (flavor changes)
Pairing
Cold Taiwan Beer or Oolong Highball
Trivia
[For Adults] A speed-menu always ordered at Taiwanese taverns to 'bridge the gap' until mains arrive. The more you chew, the more fish umami emerges, highlighted by the Dougan's bounce—an invention for drinkers. One plate easily lasts a bottle of beer.
Eating tips & etiquette
[Unique Eating] Since the ingredients are small and loose, scoop a mouthful with a spoon to fill your mouth with garlic and fish umami before washing it down with beer!
Allergen
Soy, Seafood (Anchovy), Wheat (from soy sauce)