<i>Sanbeiji</i> Tofu
<i>Sanbeiji</i> Tofu
Open in full-screen mode

Sanbeiji Tofu

20 MIN
20 MIN



  1. In a small bowl, combine the cornstarch and water. Set aside.
  2. In a large, deep non-stick skillet over medium-high heat, cook the vegetables in the oil until golden. Add the ginger and garlic. Cook for 30 seconds. Add the rice wine, soy sauce, sesame oil, brown sugar and sambal oelek. Bring to a boil. Cover and simmer over medium-low heat for 15 minutes or until the vegetables are tender.
  3. Increase the heat slightly. Stir in the cornstarch mixture and let boil for a few seconds until the sauce has thickened. Add the tofu and toss with a spoon to coat in the sauce. Cover. Turn off of the heat and let sit for 2 minutes to warm the tofu. Add the basil and serve immediately. Serve with white rice, if desired.


This recipe was inspired by sanbeiji chicken, a traditional Southern Chinese dish.


  1. I just prepared this. I tasted it and I can't wait for dinner. It's delicious. Just one thing... you forgot to tell us how much ginger! I love ginger, so I was generous.

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.