Authentic Chinese Sticky Tofu Food

ULTIMATE BRAISED TOFU

Steps:

• Cut the tofu into 10 pieces, transfer to a plate, and let it sit at room temperature for 30 minutes. Carefully tilt the plate and pour off the liquid. This step allows you to remove some of the water content from the very wet silken tofu.
• In a tall pot, heat oil to 375 to 400 degrees F. Make sure that the oil is well below the rim of the pot, so the oil does not overflow. It also minimizes splattering. You can use a candy or oil thermometer to check the temperature.
• Use a metal spatula or slotted spoon to carefully scoop up one piece at a time and lower it quickly into the hot oil. I suggest frying 3 to 4 pieces at a time, keeping the heat at medium high, because the tofu will cool the oil quickly. You need to maintain that high oil temperature to quickly brown the outside and form a light crust.
• Deep fry your silken tofu until light golden brown (about 2 to 3 minutes per batch) and set aside on a dry plate. Oil temperature control is key, as you want to maintain the temperature between 375 and 400 degrees F.
• In a bowl, combine the stock, oyster sauce, soy sauces, sesame oil, sugar, and salt together in a bowl and set aside.
• Heat your wok over medium heat and add 2 tablespoons of the frying oil around the perimeter of the wok so it is lightly coated. Add the smashed ginger to the wok and stir it in the oil for about 15 seconds. Stir in the minced garlic, the white portion of the scallions, the mushrooms, carrots, and bamboo shoots, and turn the heat up to high. Stir-fry for 30 seconds and add the Shaoxing wine and the snap peas.
• Continue to stir-fry for another 30 seconds, and add the sauce mixture. Bring the mixture up to a boil. Once boiling, add the cornstarch and water mixture and stir for 15 seconds until the sauce starts to thicken. Add the fried silken tofu and the rest of the scallions.
• Carefully fold the mixture together until the tofu is well-coated. Use extra care, because the fried silken tofu is still very delicate! Let your braised tofu cook for another 15 to 20 seconds and add a little more cornstarch and water if you want a thicker sauce.

AUTHENTIC CHINESE STICKY TOFU

Steps:

• In a large pot, over high heat, heat vegetable oil until shimmering. Add the white parts of the green onion, and saute until fragrant (30 - 45 seconds).
• Turn the heat to medium and add soy sauce, oyster sauce (optional), salt, sugar (optional), and 1 cup of water. Bring it to a boil.
• Cut the tofu into 1-inch cubes and add to the boiling sauce.
• Lower the heat to medium-low, close the lid, and cook for 10 minutes.
• Mix the arrowroot/corn starch with 2 tbs of water and pour into the tofu.
• Gently stir to mix the starch into the tofu.
• Cook for 1 - 2 min or until the sauce becomes sticky to preferred consistency.
• Stir in the green part of scallion and cilantro and serve.

STICKY CHINESE CHICKEN OR TOFU

Steps:

• In a large bowl, whisk crouton crumbs with cornstarch. Stir in soy sauce. Add chicken and toss until completely coated.
• Cover and refrigerate at least 30 minutes.
• Heat oil in a large skillet over medium heat. Add chicken and cook, covered for 20 - 25 minutes or until nice and crispy and cooked through. Turn about 4 or 5 times to avoid burning.
• Drain on paper towels and serve hot with rice or noodles.