Braised Bean Curd
Ingredients
7 oz (200 g) fresh bean
curd (tofu)
4 tsp soy sauce
1 tsp scallions, chopped
1 tsp ginger, chopped
1 tbsp flour
2 cups (500 ml) vegetable oil for deep-frying;
uses about 2 oz (60 ml)
1 clove star anise
1 tsp salt, or to taste
1 tsp peppercorn oil
1 tsp garlic, chopped
Directions
- Cut the bean curd into 1 1/4 inch squares
by 1/4 inch thick (3 cm by 7 mm). Place
in a bowl with 1 tbsp of the soy sauce,
scallions, and ginger. Carefully mix the
bean curd squares with the flour.
- Beat the egg. Then pour the egg over
the bean curd and blend well.
- Heat the oil in a wok over high heat
to very hot 350oF(180oC). Add the star
anise, then ass the bean curd, a few pieces
at a time. Deep-fry until brown. Remove
the bean curd and star anise and drain
well. Reserve the star anise.
- Pour the oil out of the wok. Pour 1
cup (250 ml) of warm water, the remaining
1 tsp of soy sauce and the salt in the
wok and bring to a boil. Add the bean
curd and star anise. Bring back to a boil,
then lower the heat and simmer for 10
minutes, or until the stock is reduced.
Add the peppercorn oil and garlic. Remove
and serve.
