Peking Style Fried Bean Curd Recipes

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.

FRIED BEAN CURD (TOFU) WITH SOY SAUCE BY SY

Steps:

• Place oil in a pan and use low to medium heat (a Teflon pan works best).
• Fry half the bean curd until golden brown, turn as needed and then remove to a serving plate.
• Fry and remove the balance of the bean curd.
• Place the sliced scallions and peppers on top of the fried bean curd.
• In the wok with a little oil remaining, add sesame seeds (option) fry briefly.
• Then add the stock, soy sauce, sesame oil.
• Stir once until heated and then pour over the tofu in the serving plate.
• Enjoy!
• Note: Do not use soft or silken tofu.

BEAN CURD SZECHUAN-STYLE (MA PO DOFU)

Steps:

• Cut bean curd into .5-inch cubes, place in a colander and leave to drain for 15 minutes.
• Meanwhile, in a small bowl blend the marinade: 1 tsp of soy sauce, sherry, and sweet bean or hoisin sauce; add pork and stir to coat.
• Stir in 1 tsp of the oil and marinate for 15 minutes.
• Heat a wok or wide frying pan over high heat.
• When pan is hot, add remaining veg oil.
• When oil begins to heat (i.e. passes the "water droplet test" where a sprinkling of water thrown into the oil starts to crackle--careful here) add ginger and garlic.
• Stir once, then add pork and stir-fry until meat isn't pink any more, about 2 minutes.
• Stir in hot bean sauce (lajiaojiang or tobanjan).
• Add drained beancurd, the water and the 2 Tbsp soy sauce.
• Simmer for 3 minutes, then add green onion.
• Re-mix cornstarch and water with a fork, add to pan and cook, stirring, until sauce bubbles and thickens (this happens very quickly).
• Sprinkle with crushed szechuan peppercorns just before serving.
• Serve over large mounds of hot white rice.
• I have served this along with some stir-fried Chinese broccoli (gai lan) seasoned with a little oyster sauce, or some baby bok choy stir fried with a little sesame oil.
• For a vegetarian version, this recipe also works if you omit the meat.
• You could also try using some kind of veggie sausage, like Morningstar crumbles, in place of the pork.