{"id":2121136,"date":"2026-09-18T01:22:33","date_gmt":"2026-09-18T08:22:33","guid":{"rendered":"https:\/\/www.goldenhousetucson.com\/chinese-food\/?p=2121136"},"modified":"2026-09-18T01:22:33","modified_gmt":"2026-09-18T08:22:33","slug":"fuchsia-dunlops-favourite-sichuan-tofu-recipe-school-of-wok-takeover","status":"publish","type":"post","link":"https:\/\/www.goldenhousetucson.com\/chinese-food\/2026\/09\/18\/fuchsia-dunlops-favourite-sichuan-tofu-recipe-school-of-wok-takeover\/","title":{"rendered":"Fuchsia Dunlop&#8217;s Favourite Sichuan Tofu Recipe  School of Wok Takeover"},"content":{"rendered":"<p>Date: <b>2026-09-16 17:00:16<\/b><\/p>\n\n<div id=\"wrap_aoaa23e7\" class=\"aoa_wrap \">\n  <iframe loading=\"lazy\" id=\"player\" type=\"text\/html\" width=\"750\" height=\"440\"\r\n  \t\t\t\t\tstyle=\"width:750px;height:440px;\" src=\"\/\/www.youtube.com\/embed\/7Bbtfm0fM64?enablejsapi=1\"\r\n  \t\t\t\t\tframeborder=\"0\"><\/iframe>\n    <div id=\"aoaa23e7\" class=\"aoa_overlay \">\n        <div class=\"aoa_content\"><a target=\"_blank\" href=\"\"><img style=\"margin:0 auto;max-height:400px;\" data-src=\"\" alt=\"\" \/><\/a><\/div>\n        <span id=\"close_aoaa23e7\" class=\"aoa_close\"><\/span>\n        <a id=\"close_btn_aoaa23e7\" class=\"aoa_close_btn\" onclick=\"setVisibility('aoaa23e7', 'none');\">&times;<\/a>\n    <\/div>\n<\/div>\n\n<p>Order Fuchsia Dunlop&#8217;s new book, &#8216;Five Tastes&#8217; here: https:\/\/linktr.ee\/fuchsiadunlop<\/p>\n<p>Join Jeremy Pang and renowned food writer Fuchsia Dunlop as they explore authentic Sichuan cuisine through one of Fuchsia&#8217;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. <\/p>\n<p>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.<\/p>\n<p>Ingredients<\/p>\n<p>1 preserved duck egg<br \/>\n(optional)<br \/>\n1 x 300g carton of silken tofu<br \/>\n1 perfectly ripe avocado<br \/>\n2 tbsp finely sliced<br \/>\nspring-onion greens<br \/>\n1 tsp toasted sesame seeds<br \/>\nFor the dressing<br \/>\n1 tbsp Chinkiang vinegar<br \/>\n2 tbsp light soy sauce<br \/>\n1\u00bd tbsp chilli oil plus<br \/>\n1\/2 tbsp chilli sediment<\/p>\n<p>To find the recipe for this dish, click the link below!<br \/>\n&#8211; https:\/\/schoolofwok.co.uk\/tips-and-recipes\/fuchsia-dunlops-favourite-sichuan-tofu-recipe &#8211;<\/p>\n<p>Find us on social media:<br \/>\nYouTube: http:\/\/www.youtube.com\/schoolofwok<br \/>\nInstagram: https:\/\/www.instagram.com\/schoolofwok<br \/>\nFacebook: https:\/\/www.facebook.com\/schoolofwok<br \/>\nTikTok: https:\/\/www.tiktok.com\/@schoolofwok<\/p>\n<p>&#8211; Fuchsia Dunlop&#8217;s Favourite Sichuan Tofu Recipe | School of Wok Takeover &#8211;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Date: 2026-09-16 17:00:16 Order Fuchsia Dunlop&#8217;s new book, &#8216;Five Tastes&#8217; here: https:\/\/linktr.ee\/fuchsiadunlop Join Jeremy Pang and renowned food writer Fuchsia Dunlop as they explore authentic Sichuan cuisine through one of Fuchsia&#8217;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 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2121137,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-2121136","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chinese-cooking","traffikrr"],"_links":{"self":[{"href":"https:\/\/www.goldenhousetucson.com\/chinese-food\/wp-json\/wp\/v2\/posts\/2121136","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.goldenhousetucson.com\/chinese-food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.goldenhousetucson.com\/chinese-food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.goldenhousetucson.com\/chinese-food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.goldenhousetucson.com\/chinese-food\/wp-json\/wp\/v2\/comments?post=2121136"}],"version-history":[{"count":1,"href":"https:\/\/www.goldenhousetucson.com\/chinese-food\/wp-json\/wp\/v2\/posts\/2121136\/revisions"}],"predecessor-version":[{"id":2121138,"href":"https:\/\/www.goldenhousetucson.com\/chinese-food\/wp-json\/wp\/v2\/posts\/2121136\/revisions\/2121138"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.goldenhousetucson.com\/chinese-food\/wp-json\/wp\/v2\/media\/2121137"}],"wp:attachment":[{"href":"https:\/\/www.goldenhousetucson.com\/chinese-food\/wp-json\/wp\/v2\/media?parent=2121136"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.goldenhousetucson.com\/chinese-food\/wp-json\/wp\/v2\/categories?post=2121136"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.goldenhousetucson.com\/chinese-food\/wp-json\/wp\/v2\/tags?post=2121136"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}