Fried Bean Curd Tofu With Soy Sauce By Sy Recipes

STEAMED BEAN CURD WITH SOY SAUCE

Steps:

• Steam tofu over gentle heat for six to seven minutes to warm the tofu (I always use the rice cooker to steam the tofu while the rice is cooking); remove and set aside.
• Heat oil in a wok, fry ginger, garlic and shallots till crisp and golden.
• Remove but leave the oil in the wok.
• Add the sauce ingredients to the wok and bring to boil.
• Reduce the heat and simmer until sauce thickens slightly; pour hot sauce over tofu.
• Top with the crisp garlic, ginger and shallots, and finally the garnishing ingredients, serve immediately.

PEKING-STYLE FRIED BEAN CURD

Steps:

• Cut the bean curd into 1/2 inch slices.
• Before frying, coat with flour then dip into the egg.
• Heat the wok then add 2 T oil.
• Arrange the slices of bean curd evenly on the bottom of the wok.
• Fry over medium heat for about 1 minute, or until golden brown.
• Sprinkle with onion, ginger root and sherry, salt, sesame oil and stock.
• Pierce the bean curd with a fork to allow the liquid to seep through.
• Turn heat to low and cook until the liquid is absorbed by the bean curd.
• Shrimp's eggs may be added to this dish if desired.

YU-DOFU (KYOTO STYLE PLAIN SIMMERED BEAN CURD)

Steps:

• Dice the tofu into 1 inch cubes and arrange in a large, shallow earthenware casserole. Add boiling water to cover and place over medium heat.
• Combine, in a sauce pan, the soy sauce, sake, sugar, bonito shavings, and 2/3 cup water. Heat on medium-high and simmer for 3 minutes then turn off heat.
• When the water the tofu is cooking in starts to boil, remove the casserole to the table. Pour 1/4 cup of the prepared sauce into individual saucers and place before each guest, together with a saucer of chopped scallion and grated ginger. Cut each lemon in half and serve one half to each guest.
• Each guest helps themselves, transferring the tofu to an empty saucer. Have each guest squeeze the lemon into their prepared sauce and dip the tofu into the sauce then into the scallion and ginger, as preferred, and enjoy.

MA PO TOFU (SPICY SZECHWAN BEAN CURD)

Steps:

• Place 1 tablespoon of the chopped ginger in a medium-sized bowl, and reserve the remainder.
• Add the remaining marinade ingredients to the bowl (1 sliced spring onion, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 2 tablespoon of Chinese rice wine, 2 teaspoons cornstarch), and mix well.
• Add the ground beef or pork, give it another stir and set aside for approx 30 minutes.
• Place the tree ears or shiitake mushrooms in small bowl, pour over boiling water, and soak for about 15 minutes until they are soft and gelatinous.
• Drain the soaked tree ears, rinse, remove hard stems, and slice finely.
• Blanch the tofu in boiling water for 2- 3 minutes, then drain.
• Combine the garlic with the reserved ginger, and process together with a stick blender or spice grinder until they form the consistency of a thick paste.
• Heat a wok over a moderately high flame.
• Add the peanut oil, and just as it is starting to smoke, add the garlic/ginger paste and stir-fry, stirring continuously, for approximately 30 seconds.
• Next add the brown bean paste, Szechwan chile paste, water chestnuts and tree ears, and stir-fry for a further minute.
• Give the meat mixture a stir, add it to the wok, and continue to stir-fry over high heat for two to three minutes, until it loses its pinkish color.
• Toss in the tofu and the sliced green onions and continue to toss and fry for about 45 seconds.
• Finally, add the sugar and stir-fry for another 30 seconds.
• Pour in the soy sauce& water, bring to the boil, then reduce heat to moderate and cook for a couple of minutes.
• Add the Szechwan pepper corns and stir thoroughly.
• If there appears to be too much liquid in the wok contents, thicken with a little cornstarch and water.
• Add 1 teaspoon sesame oil and season to taste with salt.
• Serve with steamed rice, and garnish with cilantro.