Fanchie-dofu
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 24 | ounces | Tofu |
| 5 | tablespoons | Oil |
| 1 | teaspoon | Salt |
| 2 | Tomatoes, cut into 8 wedges | |
| 1 | Garlic clove, minced | |
| 1 | teaspoon | Sake |
| 3 | tablespoons | Water |
| ½ | Leek or onion, diced | |
| 1 | tablespoon | Cornstarch dissolved in 3 tb water |
| 1 | cup | Green peas, parboiled |
Directions
Cut tofu lengthwise into half, then crosswise into ½-inch thick pieces. In a small pot, bring 3 cups of water to a boil. Drop in the tofu & return to a boil. Then quickly empty the tofu into a colander to drain.
Heat a wok & coat with 4 tb oil & the salt. Add tomatoes & saute till soft. Add tofu, garlic & sake. Saute for 2 or 3 minutes. Add water & leek. Reduce heat & simmer for 4 to 5 minutes. Stir in dissolved cornstarch & remaining oil. Simmer for 1 more minute until thick.
Add peas just before serving.
Shurtleff & Aoyagi, "The Book of Tofu"
Related recipes
- Asian fondue
- Chinese chicken ...fournier
- Chinese chicken fournier
- Chinese cooking regions--fukien (ck)
- Chinese: mushroom foo yung
- Chow fan
- Eggs fu-yung
- Fan chieh nius ruh
- Fanky
- Five-cplored fried tofu (japan)
- Fudgies
- Fufu
- Guizhou lianai doufu
- Ma-po dou-fu
- Ma-po tofu
- Szechwan spiced bean curd (mapwo doufu)
- Tofu foo young
- Tofu fu yung
- Yam foofoo
- Yudofu (bubbling tofu) 100