Easy Tasty Tofu Recipe - Cooking Index
|1/3 cup||78ml||Chicken stock|
|= (or canned chicken broth)|
|1 tablespoon||15ml||Soy sauce|
|1 tablespoon||15ml||Rice vinegar|
|1 tablespoon||15ml||Sesame oil|
|1 teaspoon||5ml||Fish sauce|
|1 teaspoon||5ml||Chili garlic sauce|
|For The Dish|
|1||Soft tofu - drained, halved|
|Horizontally, each section cut 4 pieces|
|2 teaspoons||10ml||Vegetable oil|
|1 teaspoon||5ml||Minced ginger|
|1 teaspoon||5ml||Minced garlic|
|1||Green onion - chopped|
|2 tablespoons||30ml||Chopped Sichuan preserved vegetables|
|1 tablespoon||15ml||Dried shrimp - soaked, chopped|
|1 teaspoon||5ml||Cornstarch - dissolved in|
In a small bowl, combine the stock, soy sauce, rice vinegar, sesame oil, fish sauce, chili garlic sauce and sugar; stir until the sugar is dissolved.
For the Dish: Bring a large pot of water to simmer. Slide the tofu squares into the liquid; cook until warm in the center, about 2 minutes. Carefully remove with a slotted spoon or Chinese wire strainer, drain and place on a serving platter. Cover with aluminum foil, shiny-side down, to keep warm.
Place a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the ginger, garlic, green onion, Sichuan preserved vegetables and shrimp; cook, stirring until fragrant, about 1 minute. Pour in the sauce; bring to a boil. Add the cornstarch solution; cook, stirring, until the sauce thickens, about 30 seconds. Pour the sauce over the poached tofu and serve hot.
This recipe yields 4 servings.
MARTIN YAN'S CHINATOWNS with Martin Yan - (Episode: Technique Show - 11: Soy, Soy Products & Tofu) - from the TV FOOD NETWORK CANADA
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