Yudofukyotostyleplainsimmeredbeancurd Recipes

DEEP-FRIED BEAN CURD WITH OYSTER SAUCE

Steps:

• In a wok, heat the oil for deep frying to 375 degrees, or until a piece of scallion placed in the oil bubbles and sizzles rapidly. Pat the tofu cubes dry with a paper towel. Fry the cubes in the oil for about 5 minutes, or until they are golden brown. Drain on paper towels and set aside. When the cubes are cool, cut each one in half.
• Pour off the frying oil from the wok. Over high heat, add the peanut oil to the wok, then the garlic and brown bean sauce, and stir-fry for 30 seconds. Add the fried bean curd pieces, the water and the bok choy and bring to a boil. Cover the wok, lower the heat and simmer for 5 minutes. Uncover, raise the heat, add the sake or sherry, the sugar and as much of the cornstarch mixture as is needed to thicken the dish, stirring constantly. Add the oyster sauce and scallions and mix well. Garnish with coriander and serve with plain boiled rice.

FU JU FERMENTED TOFU OR BEAN CURD

Steps:

• Press the bean curd for 2 hours. Dry with towels and cut into 9 pieces. Use a very thin 5 to 6 inch bamboo or wooden skewer thread 4 small squares of curd onto each. Leave space between each.d Place in covered steamer pot in well aired room for 2 to 4 days. {Trust me you want it well aired.} It will develop a orangish yellow mold and have a slippery appearance and strong odor.
• Grind the crushed peppers, peppercorns and fennel. Add salt and mix well then pour into a dish. Carefully take a skewer and sprinkle seasoning mix over all of the fermented curd. Repeat until done.
• Put into a wide-mouth jar and pull out skewers carefully. Pour wine to cover and sprinkle salt mix on top. Cover in keep in refrigerator. IT will be ready to use in a week and will keep indefinitely.
• NOTE this is highly seasoned. Use small portions. If wine is too strong use salt dissolved in water. It may be made without the spices and just the salt.

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.