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TRECIOUS CONCUBINE Tofu




Source of Recipe


The cooking of Szechwan and Hunan


Recipe Introduction


Serve as an appetizer or main dish
Adapted from The cooking of Szechwan and Hunan
By Windward.
Edited by Carol Jacobson.


List of Ingredients




1 1 Package firm tofu cut into chunks
2 spring onions (scallions), trimmed and halved
2 tablespoons finely chopped spring onion (scallion)
3 thin slices fresh ginger
2 fl oz light soy sauce
1 tablespoon rice wine or dry sherry
1 tablespoon salt
2 tablespoons water
2 tablespoons sesame oil
1 medium carrot, peeled and shredded
1/4 teaspoon chilli sauce or chilli oil
1/2 giant white (icicle) radish, shredded
2 teaspoons dark soy sauce
1 medium cucumber, shredded
2 teaspoons sugar
Seasoning:
1 teaspoon salt
1 tablespoon sesame oil
2 tablespoons finely shredded fresh ginger
2floz warm vegetable stock
2 tablespoons Chinese red vinegar
1 teaspoon salt
1 1/2 teaspoons sugar
1 tablespoon water
2 teaspoons sesame oil

Recipe



Place tofu in a saucepan with spring onions, ginger,and wine. Cover with water and bring to boil. Simmer about 15 minutes. Leave to stand for at least one hour to absorb marinade.
Sprinkle salt onto carrot and radish and stir in lightly. Leave for about 25 minutes, then rinse with cold water and drain thoroughly. Pile each of the shredded vegetables onto separate serving dishes. Add sliced cucumber and arrange tofu chunks on top. Garnish with parsley or fresh coriander. Mix seasoning ingredients and pour over tofu.
Mix the two sauces in separate jugs and serve with the tofu, to be poured over.