Braised Bean Curd
Source of Recipe
Nicholas Zhou
List of Ingredients
7 oz (200 g) fresh bean curd (tofu)
4 tsp soy sauce
1 tsp scallions, chopped
1 tsp ginger, chopped
1 tbsp flour
2 cups (500 ml) vegetable oil for deep-frying; uses about 2 oz (60 ml)
1 clove star anise
1 tsp salt, or to taste
1 tsp peppercorn oil
1 tsp garlic, chopped
Recipe
1. Cut the bean curd into 1 1/4 inch squares by 1/4 inch
thick (3 cm by 7 mm). Place in a bowl with 1 tbsp of the soy
sauce, scallions, and ginger. Carefully mix the bean curd
squares with the flour.
2. Beat the egg. Then pour the egg over the bean curd and
blend well.
3. Heat the oil in a wok over high heat to very hot 350oF
(180oC). Add the star anise, then ass the bean curd, a few
pieces at a time. Deep-fry until brown. Remove the bean curd
and star anise and drain well. Reserve the star anise.
4. Pour the oil out of the wok. Pour 1 cup (250 ml) of warm
water, the remaining 1 tsp of soy sauce and the salt in the
wok and bring to a boil. Add the bean curd and star anise.
Bring back to a boil, then lower the heat and simmer for 10
minutes, or until the stock is reduced. Add the peppercorn
oil and garlic. Remove and serve.
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