Fried Bean Curd Tofu With Soy Sauce By Sy Food

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.

HUNAN BEAN CURD IN HOT MEAT SAUCE

Steps:

• Marinate the pork in a mixture of the white wine and 1/2 teaspoon cornstarch for a few minutes.
• Then fry in a hot wok containing the vegetable oil.
• Cook for just a moment, and then add the bean curd cubes.
• Add the hot bean sauce, ginger, garlic, soy sauce, peas, and hot pepper oil or cayenne.
• Stir-fry for about 1 minute.
• Add the chicken broth and optional salt, and stir over high heat until mixture comes to a boil.
• Thicken the sauce with the cornstarch mixture.
• Garnish with the black pepper, scallions, and sesame oil.
• Serve hot.

STEAMED BEAN CURD WITH SOY SAUCE

Steps:

• Steam tofu over gentle heat for six to seven minutes to warm the tofu (I always use the rice cooker to steam the tofu while the rice is cooking); remove and set aside.
• Heat oil in a wok, fry ginger, garlic and shallots till crisp and golden.
• Remove but leave the oil in the wok.
• Add the sauce ingredients to the wok and bring to boil.
• Reduce the heat and simmer until sauce thickens slightly; pour hot sauce over tofu.
• Top with the crisp garlic, ginger and shallots, and finally the garnishing ingredients, serve immediately.

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.

BEAN CURD WITH BROCCOLI

Steps:

• Put cornstarch into a cup and slowly add 1/4 cup of the vegetable stock (make sure it is room temperature or cooler) and mix well.
• Add wine, soy sauce and sesame oil.
• Mix well.
• Cut scallion into 1 1/2-inch lengths.
• Heat vegetable oil in a wok over medium heat. When hot, put in ginger and garlic. Stir fry for 10 seconds.
• Put in scallion and broccoli.
• Fry for 1 minute. Add 1/2 cup vegetable stock and the salt. Bring to a simmer.
• Cover and cook over a medium heat for a minute, until broccoli is tender-crisp.
• Remove broccoli with a slotted spoon.
• Turn heat to low and add tofu.
• Let it heat through.
• Add cornstarch mixture.Stir very gently.
• Put broccoli back in wok.
• Serve as soon as the sauce is thick and everything is heated through.

PEKING-STYLE FRIED BEAN CURD

Steps:

• Cut the bean curd into 1/2 inch slices.
• Before frying, coat with flour then dip into the egg.
• Heat the wok then add 2 T oil.
• Arrange the slices of bean curd evenly on the bottom of the wok.
• Fry over medium heat for about 1 minute, or until golden brown.
• Sprinkle with onion, ginger root and sherry, salt, sesame oil and stock.
• Pierce the bean curd with a fork to allow the liquid to seep through.
• Turn heat to low and cook until the liquid is absorbed by the bean curd.
• Shrimp's eggs may be added to this dish if desired.