Deep Fried Bean Curd With Dried Shrimp Sauce Food

DEEP-FRIED BEAN CURD WITH PORK AND VEGETABLES

Steps:

• Cut each cake of bean curd into 4 cubes, and deep-fry the pieces in oil, heated to 375 degrees, about 5 minutes, or until golden. (When adding bean curd to hot oil, do so gently, using the lid of the wok as a shield to protect yourself from any spattering oil.) Remove the bean curd, drain, cool, and cut into 1/8-inch julienne strips. Set aside. Cut the pork into similar strips, and mix with the next 5 ingredients. Cut the bamboo shoots, celery and ham into similar strips. Soak mushrooms 15 minutes in warm water, discard the stems and cut into similar julienne strips. Mince garlic. Mix cornstarch solution with the next 3 ingredients.
• Using high heat, heat a wok, add the oil, salt and garlic, and stir-fry 10 seconds.
• Add pork, and stir-fry 2 minutes.
• Add bean curd, bamboo shoots, celery and mushrooms, and stir-fry 10 seconds.
• Add stock, cover and boil 2 minutes.
• Add cornstarch solution, stir until thickened, remove from heat, and serve, garnished with Smithfield ham.

FRIED BEAN CURD (TOFU) WITH SOY SAUCE BY SY

Steps:

• Place oil in a pan and use low to medium heat (a Teflon pan works best).
• Fry half the bean curd until golden brown, turn as needed and then remove to a serving plate.
• Fry and remove the balance of the bean curd.
• Place the sliced scallions and peppers on top of the fried bean curd.
• In the wok with a little oil remaining, add sesame seeds (option) fry briefly.
• Then add the stock, soy sauce, sesame oil.
• Stir once until heated and then pour over the tofu in the serving plate.
• Enjoy!
• Note: Do not use soft or silken tofu.

STUFFED BEAN CURD

Steps:

• For the filling -------------------.
• Add 1 to the minced pork and mix until completely blended and smooth.
• Add in the mushrooms, sweet onions and corn flour and mix well.
• For the beancurds --------------.
• Pat beancurd dry.
• Heat oil in pan.
• Place in the beancurds for deep-frying.
• Remove and drain when skin turns golden.
• Allow beancurd to cool slightly.
• Laterally cut the beancurd to make a slit on the side about more than half its length.
• (Do not slice through) Scoop out the beancurd to form a pocket and fill it with the meat filling.
• Heat 1 tbsp oil in a big saucepan.
• Stir-fry the sweet onion slices until fragrant.
• Add 2 and the beancurds.
• Cover the saucepan and cook over low heat until liquid is reduced to 3/4 cup (about 5-6 mins).
• Add mixture 3 to thicken the gravy.
• Stir well.
• Add the corriander leaves.
• Stir for a while then remove to serve.

DEEP FRIED BEAN CURD WITH DRIED SHRIMP SAUCE

Steps:

• 1. Soak dried shrimp.2. Deep-fry bean curd as in "Deep Fried Bean Curd Stir Fried with Mushrooms and Broccoli" recipe. Mince scallion. Combine stock, sherry, salt and soy sauce.3. Heat oil. Add scallion and soaked shrimp stir-fry a few times. Add stock mixture and heat quickly. Then simmer, covered, 5 minutes.4. Add deep-fried bean curd cubes stir in only to heat through. Meanwhile, blend cornstarch and cold water to a paste then stir in to thicken.VARIATION: For the dried shrimp and scallion, substitute 1 tablespoon brown bean sauce, mashed, and 1 garlic clove, minced stir-fry as in step 3. Thenadd plain stock (omit the sherry, salt and soy sauce). In step 4, add 2 tablespoons oyster sauce with the bean curd cubes.

DEEP-FRIED BEAN CURD WITH OYSTER SAUCE

Steps:

• In a wok, heat the oil for deep frying to 375 degrees, or until a piece of scallion placed in the oil bubbles and sizzles rapidly. Pat the tofu cubes dry with a paper towel. Fry the cubes in the oil for about 5 minutes, or until they are golden brown. Drain on paper towels and set aside. When the cubes are cool, cut each one in half.
• Pour off the frying oil from the wok. Over high heat, add the peanut oil to the wok, then the garlic and brown bean sauce, and stir-fry for 30 seconds. Add the fried bean curd pieces, the water and the bok choy and bring to a boil. Cover the wok, lower the heat and simmer for 5 minutes. Uncover, raise the heat, add the sake or sherry, the sugar and as much of the cornstarch mixture as is needed to thicken the dish, stirring constantly. Add the oyster sauce and scallions and mix well. Garnish with coriander and serve with plain boiled rice.