Chinese Braised Stew With Black Mushrooms And Fried 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.

BRAISED TOFU & MUSHROOMS IN BLACK PEPPER SAUCE

Steps:

• Mince garlic, and chop the red chilies, onion, and spring onions. Soak the mushrooms in lukewarm water for a couple of minutes, rinse, chop off and discard the stubs, and slice the meaty part. Set aside.
• Drain the water from the package and pat dry the tofu block with paper towels. Gently squeeze the block so that the paper towels absorb the water. Then, cut the tofu into 1 to 1.5cm cubes.
• Heat 1 TBLS olive oil in a large nonstick skillet or fry-pan over medium-high heat. Once the oil is hot, add the tofu cubes. Allow to cook for at least 1 minute without touching them. Then, gently shake the pan by the handle to make the tofu shift its position. You'll see that the bottom will have browned slightly. Season with kosher salt and black pepper to taste, and use a spatula to flip the tofu. Brown the tofu cubes on all sides - about 10-12 minutes. Set aside (you can leave them in the pan and add them directly to the wok with the Black Pepper Sauce.)
• Heat the remaining olive oil, sesame oil, and chili oil (if using) over medium-high heat in the wok. Lift the wok and swirl in a clockwise motion to distribute the oil evenly around the perimeter.
• Once hot, add the onion and sauté until translucent - about 1-2 minutes.
• Add the red chilies and garlic and continue sautéing until fragrant.
• Add the mushrooms and sauté for 4-5 minutes or until softened.
• Pour in the low sodium soy sauce, rice vinegar, and vegetarian mushroom flavored oyster sauce. Give everything a good stir to combine.
• Turn down the heat to medium-low (to prevent the black pepper from burning) and stir in the freshly cracked black pepper and brown sugar.
• Add the spring onion and give it a stir to combine. Then give the corn starch slurry a quick stir (to loosen up the corn starch) and pour it into the wok. Stir.
• Turn the heat back up to medium-high and let the sauce come to a slow simmer - about 1-2 minutes.
• Add the pan-fried tofu into the wok and gently fold them into the sauce to combine. Cook for 2-3 minutes while stirring occasionally combine everything in the wok.
• Turn off the heat and transfer to a serving dish. Serve over some warm steamed white rice and a side of stir-fried veggies if desired.

CRISPY TOFU WITH BLACK PEPPER SAUCE

Steps:

• Mix first four ingredients. Mince white parts of green onions; thinly slice green parts., Cut tofu into 1/2-in. cubes; pat dry with paper towels. Toss tofu with cornstarch. In a large skillet, heat 4 tablespoons oil over medium-high heat. Add tofu; cook until crisp and golden brown, 5-7 minutes, stirring occasionally. Remove from pan; drain on paper towels., In same pan, heat 1 tablespoon oil over medium-high heat. Add peas; stir-fry until crisp-tender, 2-3 minutes. Remove from pan., In same pan, heat remaining oil over medium-high heat. Add pepper; cook 30 seconds. Add garlic, ginger and minced green onions; stir-fry 30-45 seconds. Stir in soy sauce mixture; cook and stir until slightly thickened. Remove from heat; stir in tofu and peas. Sprinkle with sliced green onions.

CHINESE BRAISED STEW WITH BLACK MUSHROOMS AND FRIED TOFU

Steps:

• Heat wok add coat with oil. Heat until it smokes add 1 lbs beef and brown over high heat to a deep brown in color and place into a stock pot. Repeat this until all 4 pounds is gone. Add water into the wok and heat over heat for 5 minutes and pour into the stockpot. Add in ginger, brown bean, curd cakes, star anise, onion powder, salt and pour in the wine and soy sauce. Cover with water above the meat mixture and bring to a boil and after 5 minutes go by reduce the heat to a medium low and simmer for 3 hours and add mushrooms and simmer until the meat is tender. Add in the fried tofu cube and return the mixture to a rolling boil and reduce the heat back to a simmer for 15 minutes.