Best for: Proof that tofu belongs over charcoal.
Doufu chuan is the tofu skewer from the shaokao stall: firm tofu pressed dry so it can actually crisp, cut thick, threaded, and grilled until the outside goes golden and a little chewy while the center stays soft. The cumin-chile crust is the same one the lamb gets — tofu does not get a lesser seasoning.
Grill: Direct medium-high heat over charcoal; 425°F. Equipment: Charcoal grill, flat metal skewers, tongs, heavy skillet or weights for pressing.
Ingredients
10 minutes. Total: 25 minutes.
- 14 oz extra-firm tofu, drained
- 2 tablespoons neutral oil, plus more for the grate
- 1 tablespoon soy sauce
- 1 tablespoon cumin seeds, coarsely crushed
- 2 teaspoons Chinese chile flakes (or crushed red pepper flakes)
- 1 teaspoon fine table salt
- 1/2 teaspoon ground Sichuan pepper
- 1/2 teaspoon garlic powder
- 8 flat metal skewers (or bamboo skewers soaked 30 minutes)
Directions
Press the tofu under a heavy skillet for 10 minutes of the prep time, then cut it into 1-inch cubes. Toss gently with the soy sauce and 1 tablespoon of the neutral oil.
Stir the cumin, chile flakes, salt, Sichuan pepper, and garlic powder into the shaokao spice mix. Light the charcoal and heat the grill to 425°F; oil the grate very well.
Thread the tofu cubes snugly onto the skewers, about 4 cubes per skewer.
Grill for 3–4 minutes per side, turning carefully with tongs, until golden with crisp edges on all sides. Brush with the remaining neutral oil as needed so nothing sticks.
Dust all sides generously with the spice mix in the last 2 minutes, turning so the spices toast onto the crust.
Serve hot, with extra spice mix at the table — the skewers are at their best in the first few minutes off the fire.
Grilling tip: Pressing is the recipe. Wet tofu steams and sticks; dry tofu crisps and takes the crust.
