Guizhou lianai doufu

2 servings

Ingredients

Quantity Ingredient
1 pounds Firm bean curd (tofu)
1 tablespoon Peanut oil
3 tablespoons Minced fresh cilantro
2 tablespoons Finely chopped garlic
2 tablespoons Finely chopped scallions
1½ tablespoon Minced peeled fresh ginger
2 teaspoons Red chile flakes or powder
1 tablespoon Peanut oil
1 tablespoon Finely chopped garlic
1 tablespoon Minced peeled fresh ginger
1 tablespoon Dark soy sauce
1 tablespoon Rice wine
2 teaspoons Light soy sauce
1 tablespoon Dark soy sauce
1 teaspoon Sugar
½ teaspoon Salt
½ teaspoon Sesame oil
2 cups Peanut oil; for frying
1 teaspoon Sugar
1 cup Vegetable stock
1 teaspoon Cornstarch; mixed with
1 teaspoon Water
2 teaspoons Sesame oil

Directions

FILLING

SAUCE

DRAIN THE BEAN CURD AND CUT IT into 2-inch squares. Set to drain further on paper towels. Heat a wok or large saute pan until is is hot. Add the oil and all the filling ingredients and stir-fry for 1 minute. Put the cooked ingredients in a bowl and allow them to cool thoroughly. Heat a wok or large saute pan until it is hot. Add the 2 cups oil and, when it is hot, deep-fry the bean curd on both sides until it is golden brown. Remove the bean curd squares from the wok, drain them well on paper towels, and allow them to cool thoroughly.

Drain and discard the oil. Take each of the bean curd squares and, with a knife, split it slightly open on one side so a pocket is formed. Place a spoonful of cooked filling in each of the pockets.

Continue to fill the squares until you have used all the bean curd.

Wipe the wok clean, reheat, and add 1 tablespoon oil. Then add the garlic and ginger, and stir-fry for 30 seconds. Then add the rest of the ingredients except the cornstarch mixture and sesame oil. Bring the mixture to a boil, return the fried bean curd pieces and cook over medium heat for 3 minutes. Now add the cornstarch mixture, stir gently to combine, and then add the sesame oil. Give the mixture a final turn and serve at once. Serves 4 as part of Chinese meal, or 2 as a single dish.

KEN HOM

PRODIGY GUEST CHEFS COOKBOOK

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