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    Braised Bean Curd


    Source of Recipe


    KiwisKeeper

    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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