Chinese Cooking
Fuchsia Dunlop’s Favourite Sichuan Tofu Recipe School of Wok Takeover
Date: 2026-09-16 17:00:16
Order Fuchsia Dunlop’s new book, ‘Five Tastes’ here: https://linktr.ee/fuchsiadunlop
Join Jeremy Pang and renowned food writer Fuchsia Dunlop as they explore authentic Sichuan cuisine through one of Fuchsia’s favourite recipes: a refreshing sour-and-hot Sichuan silken tofu with avocado. Discover the secrets behind Chinese tofu, homemade chilli oil, century eggs, cold dishes, and the incredible flavours that make Sichuan food so much more than just heat. Along the way, Fuchsia shares stories from her time studying in Chengdu and explains why regional Chinese cooking deserves a place in every home kitchen.
Be sure to like, comment and subscribe to our channel and hit the notification bell so you can be alerted when we upload a new video or recipe.
Ingredients
1 preserved duck egg
(optional)
1 x 300g carton of silken tofu
1 perfectly ripe avocado
2 tbsp finely sliced
spring-onion greens
1 tsp toasted sesame seeds
For the dressing
1 tbsp Chinkiang vinegar
2 tbsp light soy sauce
1½ tbsp chilli oil plus
1/2 tbsp chilli sediment
To find the recipe for this dish, click the link below!
– https://schoolofwok.co.uk/tips-and-recipes/fuchsia-dunlops-favourite-sichuan-tofu-recipe –
Find us on social media:
YouTube: http://www.youtube.com/schoolofwok
Instagram: https://www.instagram.com/schoolofwok
Facebook: https://www.facebook.com/schoolofwok
TikTok: https://www.tiktok.com/@schoolofwok
– Fuchsia Dunlop’s Favourite Sichuan Tofu Recipe | School of Wok Takeover –
