‘San Bei’三杯, or ‘Three Cup’ is a classic
Taiwanese sauce recipe which refers to three main ingredients : Soy sauce, rice
cooking wine, and sesame oil. Three Cup Sauce is like Japanese Teriyaki sauce
that you can homemade and use it as go-to sauce for stir-fry dishes such as
Three Cup Chicken. The sauce is sticky, savoury, aromatic with bold umami
flavour.
When speaking
of Three Cup, it usually includes the equal amounts soy sauce, rice cooking
wine, and sesame oil. The ratio, however, could be tweaked slightly or
deviated from the original proportions to balance the flavour and that’s what I
did today for making my Three Cup Tofu! It’s fairly easy to make and the result
turns out absolutely delicious. Another speedy supper you need to try.
INGREDIENTS
-400g firm tofu
@cauldronfoods
-5 garlic
cloves, smashed.
-7-8 pieces of
sliced ginger.
-1 chilli,
sliced. (Remove the seeds to reduce the heat.)
-Small handful
of Thai basil
SAN BEI/THREE
CUP SAUCE
-2 tbsp sesame
oil
-2 tbsp soy sauce
-2 tbsp
mushroom sauce/vegetarian oyster sauce
-3 tbsp cooking
wine
METHOD
1. Mix San
Bei/Three Cup sauce ingredients together until well-combined.
2. Drain and pat
dry tofu with kitchen paper, then cut into thick slices.
3. Heat oil in a
pan over medium high heat, sauté ginger slices until aromatic.
4. Add garlic and chilli, continue to sauté until fragrant and slightly brown,
then transfer to another bowl and set aside.
5. Use the same
pan to pan-fry tofu over medium heat until golden brown on both sides.
6. Pour San
Bei/Three Cup sauce mixture, add sautéed ginger, garlic and chilli back, reduce
the heat to a low simmer for about 5-10 minutes.
7. Stir in Thai basil to finish, serve
immediately over rice.
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