Home style tofu

This is one of my favorite Chinese dishes. There are many ways to make it, with the common threads being the tofu and the ground meat. I have developed this version from several cookbook recipes.

1 lb firm tofu
1/2 lb ground pork
2 tsp soy sauce
2 tsp Chinese cooking wine or dry sherry
2 tsp cornstarch
3 scallions, white and most of the green parts, sliced thin crossways
1 TB finely minced ginger
1 TB finely minced garlic
2 tsp fermented black beans, rinsed and chopped, or 2 tsp black bean sauce from a jar.
1 c chicken or other stock
2 TB soy sauce
1 TB Chinese cooking wine or dry sherry
1/2 tsp sugar
1/2 tsp salt
1 TB hot bean paste
2 tsp sesame oil
1 TB cornstarch mixed with 2 TB water

Mix the pork with the marinade and set aside.

Mix sauce ingredients and set aside.

Cut the tofu into 1/2 inch slabs and freeze (no need to cover or wrap). They can be used as soon as they are frozen thru, or left for up to a week. Thaw in hot water and gently press as much water out as possible between your palms. The freezing gives the best texture, but an alternative is to place the tofu slabs between paper towels under a weight for a while to expel water. Cut the tofu into 1 inch by 1/2 inch by 1/3 inch pieces (approximately) and fry in 1/4 inch peanut oil in a flat fry pan until light golden brown on all sides. Set aside but do not refrigerate.

Heat 2 TB peanut oil in a wok. When hot add the pork and stir fry vigorously until it has lost its pink color. Add scallion, ginger, garlic, hot bean paste, and black beans; stir fry for 30 seconds. Add the tofu and sauce, stir to mix and simmer for 4-5 minutes. Add the cornstarch and stir until the sauce is thickened. Taste for salt and add some more if needed. Stir in the sesame oil and serve.

Explore posts in the same categories: Ethnic

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