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Easy Tasty Tofu

Courses: Main Course
Serves: 4 people

Recipe Ingredients

1/3 cup 78mlChicken stock
  = (or canned chicken broth)
1 tablespoon 15mlSoy sauce
1 tablespoon 15mlRice vinegar
1 tablespoon 15mlSesame oil
1 teaspoon 5mlFish sauce
1 teaspoon 5mlChili garlic sauce
2 teaspoons 10mlSugar
  For The Dish
1   Soft tofu - drained, halved
  Horizontally, each section cut 4 pieces
2 teaspoons 10mlVegetable oil
1 teaspoon 5mlMinced ginger
1 teaspoon 5mlMinced garlic
1   Green onion - chopped
2 tablespoons 30mlChopped Sichuan preserved vegetables
1 tablespoon 15mlDried shrimp - soaked, chopped
1 teaspoon 5mlCornstarch - dissolved in
1 tablespoon 15mlWater

Recipe Instructions

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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