Sizzling bean curd with ginger anakake sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | Bean curd cakes | |
| ⅓ | cup | Cornstarch |
| 2 | Egg whites | |
| Oil for deep frying | ||
| SAUCE: | ||
| ⅔ | cup | Vegetable stock; or water |
| 3 | tablespoons | Soy sauce |
| 2 | tablespoons | Brown sugar; or 1 tb. honey |
| 2 | teaspoons | Cornstarch; dissolved in 2 |
| ;tablespoons of water | ||
| 2 | teaspoons | Ginger, fresh; peel & grate |
Directions
To prepare the sauce, combine the stock or water, soy sauce and sugar in a small saucepan and bring to a boil. Stir in the dissolved cornstarch and the ginger, and cook for about one minute more until thick. Keep the sauce warm while you fry the bean curd.
Combine the cornstarch and egg whites in a small bowl; mix until smooth. Cut the bean curd into 12 equal cubes or thin rectangles, dip them into the batter, and deep fry them in oil heated to 375 degrees (F) until golden brown. Drain them briefly on a wire rack, then transfer onto absorbent paper. Serve them immediately, topped with the hot sauce. misc06
Source: William Shurtleff & Akiko Aoyagi; The Book of Tofu MMed by: earl.cravens@...
Submitted By EARL CRAVENS On 12-24-94
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