Red-cooked bean curd, family-style
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Firm bean curd (tofu) |
| 8 | Whole scallions | |
| ½ | cup | Peanut oil |
| 1½ | tablespoon | Peanut oil |
| 2 | tablespoons | Coarsely chopped garlic |
| 2 | tablespoons | Rice wine |
| 2 | tablespoons | Hoisin sauce |
| 1 | tablespoon | Light soy sauce |
| 1 | tablespoon | Dark soy sauce |
| 1 | teaspoon | Sugar |
| 1 | cup | Chicken stock |
| 1 | tablespoon | Sesame oil |
Directions
CUT THE BEAN CURD cake into 1-by-3-by-1-inch pieces. Lay them on paper towels and drain for 10 minutes. At a slight diagonal, cut the scallions into 3-inch pieces. Heat a wok or large saute pan until it is hot. Add the ½ cup of peanut oil, and when it is hot, fry the bean curd on both sides until it is golden brown. Drain the bean curd well on paper towels. Drain and discard the oil. Wipe the wok clean, reheat, and add 1½ tablespoons of oil. Then add scallions and garlic, and stir-fry for 30 seconds. Put in the rest of the ingredients except the sesame oil. Bring the mixture to a boil, return the fried bean curd pieces and cook over high heat for 10 minutes or until the bean curd has absorbed most of the sauce. Add the sesame oil, and give the mixture a final turn. Serve at once.
KEN HOM - PRODIGY GUEST CHEFS COOKBOOK