Beijing Homestyle Tofu
Source of Recipe
the web
Recipe Introduction
This will serve two generously if it's the only dish for dinner or four if it's part of a multi-dish meal. Wok-fried soy/garlic/ginger green beans, broccoli or spinach are good vegetable accompaniments. Be sure to drain and blot the tofu thoroughly before cooking or the oil will spatter furiously when you add the tofu.
You can cook the tofu an hour or two ahead, but make the sauce and put the dish together just before serving.
If using the black fungus, soak it in hot water until it greatly increases in volume and is pliable. Lift out of the water so that any sandy residue is left behind.
Serve with hot rice.
List of Ingredients
1 pound (drained weight) firm tofu
3 or 4 pieces of dried black fungus or 1/4 pound fresh shiitake mushrooms
2 scallions, trimmed and thinly sliced
1 tablespoon peeled, finely chopped fresh ginger
3 garlic cloves, finely chopped
2 teaspoons fermented salted black beans, rinsed quickly under cool tap water, drained and finely chopped
1 cup chicken or vegetable broth
2 tablespoons light soy sauce or tamari
1 tablespoon dry sherry
1/2 teaspoon sugar
1 tablespoon cornstarch
2 tablespoons water
2 cups vegetable oil
1 tablespoon black bean garlic sauce or chili garlic sauce
1/4 cup cilantro leaves
2 teaspoons roasted sesame oil
Hot cooked rice
Recipe
Drain the block of tofu and pat it dry. Cut into 4 even rectangles.
Divide each rectangle into thirds and cut each resulting piece on the bias to make two triangles. You'll have 24 pieces of tofu.
Set the tofu on a double or triple thickness of paper towels, cover with more towels, and let drain for a half hour or so.
Soak the black fungus in a generous amount of hot water until the fungus swells enormously and is pliable. Remove the fungus from the water, pat dry on paper towels, cut into thin shreds, and put them into a bowl. If using fresh shiitake mushrooms instead, cut off and discard the stems. Slice the caps thinly and put them into a bowl.
Meanwhile, prepare the scallions, ginger, garlic and fermented black beans and add them to the black fungus or fresh shiitakes. In another bowl, stir together the chicken broth, soy, sherry and sugar until the sugar is dissolved.
In a small cup, stir together the cornstarch and water. (All of this can be prepared hours ahead).
Pour the vegetable oil into a large skillet and heat over medium high heat until it reaches a temperature of 370 degrees. (If you have an electric skillet, this is a good time to use it). Carefully scatter in about a quarter of the blotted tofu pieces and stir them around almost constantly in the hot oil until they turn a golden brown color. Remove with a slotted spoon and set the tofu onto paper towels to drain.
Return the oil to 370 degrees and repeat the frying three more times with the remaining tofu. (May be made an hour or two ahead. Do not refrigerate fried tofu because its texture turns rubbery).
When ready for the final cooking, put 4 tablespoons of the tofu oil into a large (12-inch) skillet, and set the pan over medium high heat. When the oil is hot add the scallions, ginger, garlic, fermented black beans, black fungus or shiitakes. Stir quickly as their delicious aroma fills your kitchen.
After 1 minute or so, add the black bean or chili garlic sauce and stir and cook about 1 more minute.
Add the fried tofu pieces and the chicken broth mixture. Stir gently and lower the heat to medium low. Cook slowly 3 to 4 minutes, turning the tofu pieces about halfway through cooking. Give the cornstarch mixture a stir and add it to the pan. Stir gently for a few seconds until the sauce thickens and is smooth.
Add the cilantro and sesame oil and give the dish another stir. Turn into a hot serving dish and serve at once with the rice.
Makes 2 to 4 servings.
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