TOFU, FRIED, WITH PORK AND BLACK-BEAN SAUCE (PENG'S HOME-STYLE BEAN CURD)
Steps:
- Stir together pork, wine, and salt in a small bowl.
- Cut tofu lengthwise into 1/4-inch-thick slices, then cut each slice crosswise into thirds. Blot tofu pieces between layers of paper towels to absorb excess moisture. Repeat with 1 or 2 changes of dry paper towels.
- Heat 1 cup peanut oil in wok over high heat until thermometer registers 375°F. Cook tofu in 5 or 6 batches, stirring to keep slices from sticking together and turning over as needed, until golden, 1 to 2 minutes per batch. Transfer tofu as fried with a slotted spoon to paper towels to drain. Return oil to 375°F between batches. Carefully transfer oil to a heatproof container to cool (before discarding), then wipe wok clean.
- Reheat wok over high heat until smoking, then add remaining 3 tablespoons peanut oil, swirling to coat wok evenly. Add chiles and garlic and stir-fry until fragrant, about 1 minute. Add pork mixture and stir-fry until no longer pink, 1 to 2 minutes, then add black beans and stir-fry until fragrant, about 1 minute. Add stock, tofu, and soy sauce and simmer 3 minutes.
- Stir together potato starch and water in a small bowl, then add to tofu mixture in wok and simmer, stirring until sauce is thickened, about 1 minute. Add scallion greens, stirring until just wilted, then remove from heat and stir in sesame oil. Stir in chile oil to taste.
MAPO TOFU WITH CHINESE BLACK BEANS SICHUAN STYLE
Tofu (Japanese name for Bean Curd (Chinese name Dou Fo) is high in protein, inexpensive and blends very well with many foods. There are different variations of tofu from the cuisines of Korea, Japan and China. Plus each country has variations such as silken (very soft), soft, medium or firm tofu. I recommend using a medium or firm tofu and a Sichuan Spicy Noodle Sauce for this tasty dish. This dish can be very spicy or mild according to your personal taste� see notes below.
Provided by SkipperSy
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- PREPARATION.
- Rinse briefly the salted black beans in water to remove some of the salt and then add 2 or more tablespoons rice wine and soak for 15 minutes, set aside.
- Add grated ginger to the salted black beans.
- In a bowl add the ground meat and 1 tablespoon soya sauce and mix, set aside.
- In a measuring cup add 1/2 to 3/4 cup stock, oyster sauce, Amoy Sichuan Spicy Noodle Sauce, garlic, chili paste with garlic, sugar, chili peppers, set aside.
- Cut up the tofu into bite size cubes, set aside.
- In a cup add 3 tablespoons tapioca starch, 4 tablespoons stock, mix to create a watery mixture, set aside.
- COOKING DIRECTIONS.
- In a wok (or Teflon pan) add the peanut oil and when hot add the salted black bean mixture, stir for 1 minute.
- Add the ground pork (or other meat) and stir to break up the pieces for about 1 minute.
- Next add the stock mixture, stir and bring to a boil.
- Add the tofu and gently toss (try not to break up the tofu), cover and let cook for 2 or more minutes, remove the cover and gently toss again, cover and let cook for 1 more minutes.
- Mix the tapioca starch and stock, remove the cover and then add ½ of the mixture and at the same time stir gently until the sauce becomes thick (add more of the tapioca mixture as needed).
- Add the scallions and sesame oil, briefly toss gently� now you are almost finished.
- In individual plates add some white rice and the black bean & tofu sauce on the side or on top.
- Enjoy.
- NOTES:.
- You can substitute ingredients like using sweet oyster sauce or eliminating the salted black beans and also reducing a little of the spicy ingredients for a milder dish.
- The photo shows that I used scotch bonnet peppers which are extremely hot, so substitute other types to your liking.
- You can use the soft tofu, but it will break down more easily when stirring and also release more liquid as well.
- If you add to much stock (1/2 to 3/4 is good) or the softer types of tofu the sauce will become to thinner� and you will then need to add more of the tapioca starch mixture for a thicker sauce.
- The Amoy Sichuan Spicy Noodle Sauce (fermented salted soybean, chili, garlic) is a great ingredient for this spicy dish or use other types of sauce found on Asian food store shelves.
Nutrition Facts : Calories 209.2, Fat 15.6, SaturatedFat 3.2, Cholesterol 10.2, Sodium 578.7, Carbohydrate 4.9, Fiber 0.6, Sugar 1.3, Protein 11
FRIED BEAN CURD (TOFU) WITH SOY SAUCE BY SY
This recipe is the one to try if you are new to eating Bean Curd or have not liked the texture of Bean Curd in the past. Bean Curd (the Japanese name is Tofu) is simply ground up soy beans, water and a coagulant added, put in a mold and then some of the water is pressed out. There are several types of Bean Curd from the Japanese, Chinese and Korean cuisines; Silken (soft), Medium/Regular (semi-soft) and Firm (hard) Tofu. Further, it is high in protein, inexpensive to make and blends in very well with other foods.
Provided by SkipperSy
Categories Soy/Tofu
Time 30m
Yield 8 pieces
Number Of Ingredients 8
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.
Nutrition Facts : Calories 107.2, Fat 9.4, SaturatedFat 1.5, Sodium 257.5, Carbohydrate 2.2, Fiber 0.3, Sugar 0.9, Protein 4.8
MA PO TOFU (SPICY SZECHWAN BEAN CURD)
Ma Po, in Chinese, means 'pock-marked old lady'. It refers to a famous Szechwan chef's wife, who created this dish in the 19th century in the provincial capital, Chengdu. Be warned! Ma Po Dofu is hot and spicy, and tofu has never tasted like this before! For a vegetarian version, omit the meat, add more tofu and, after blanching, place in the marinade ingredients for 30 minutes. Brown bean paste/sauce is salty brown sauce made from fermented soybeans, and is found in jars at most Asian markets. It is also known as yellow bean paste/sauce, soy bean condiment, "Yuan Shai Shih" or "Mo Yuen Shih". If unavailable, substitute with black bean sauce. For the Szechwan chile paste, I substituted "toban jiang", (also known as "toban jan/jyan"). Try to obtain the Szechwan peppercorns. They are what give Szechwan cuisine its distinctive flavor. This delicious dish is loosely adapted from a recipe in "Mrs. Chiang's Szechwan Cookbook". It looks complicated, but I assure you it isn't! Just assemble all the ingredients before cooking.
Provided by Daydream
Categories Soy/Tofu
Time 55m
Yield 4 serving(s)
Number Of Ingredients 24
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.
Nutrition Facts : Calories 364, Fat 25.7, SaturatedFat 6.3, Cholesterol 38.6, Sodium 813.8, Carbohydrate 11.5, Fiber 2.2, Sugar 3.1, Protein 22.2
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- Cut the tofu into ¼-inch thick squares. Pat each piece of tofu dry with a paper towel, and set aside.
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