Fried Bean Curd Tofu With Soy Sauce By Sy Recipes

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.

Steps:

• For the filling -------------------.
• Add 1 to the minced pork and mix until completely blended and smooth.
• Add in the mushrooms, sweet onions and corn flour and mix well.
• For the beancurds --------------.
• Pat beancurd dry.
• Heat oil in pan.
• Place in the beancurds for deep-frying.
• Remove and drain when skin turns golden.
• Allow beancurd to cool slightly.
• Laterally cut the beancurd to make a slit on the side about more than half its length.
• (Do not slice through) Scoop out the beancurd to form a pocket and fill it with the meat filling.
• Heat 1 tbsp oil in a big saucepan.
• Stir-fry the sweet onion slices until fragrant.
• Add 2 and the beancurds.
• Cover the saucepan and cook over low heat until liquid is reduced to 3/4 cup (about 5-6 mins).
• Add mixture 3 to thicken the gravy.
• Stir well.
• Add the corriander leaves.
• Stir for a while then remove to serve.

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.

Steps:

• Put cornstarch into a cup and slowly add 1/4 cup of the vegetable stock (make sure it is room temperature or cooler) and mix well.
• Add wine, soy sauce and sesame oil.
• Mix well.
• Cut scallion into 1 1/2-inch lengths.
• Heat vegetable oil in a wok over medium heat. When hot, put in ginger and garlic. Stir fry for 10 seconds.
• Put in scallion and broccoli.
• Fry for 1 minute. Add 1/2 cup vegetable stock and the salt. Bring to a simmer.
• Cover and cook over a medium heat for a minute, until broccoli is tender-crisp.
• Remove broccoli with a slotted spoon.
• Turn heat to low and add tofu.
• Let it heat through.
• Add cornstarch mixture.Stir very gently.
• Put broccoli back in wok.
• Serve as soon as the sauce is thick and everything is heated through.

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.

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.