Lessons learned from this recipe:
- You can over-fry tofu. In an attempt to get the golden-brown color pictured on the recipe's original website, I let the tofu sit in oil too long. Take a look at the picture of the tofu to your right for what not to do. If you follow the time guidelines, you shouldn't have this problem and your tofu should look a bit more like this:
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http://www.savvyvegetarian.com/vegetarian-recipes/fried-tofu-recipe.php |
- This dish can easily evolve into a very salty dish. This is likely the only meal I've cooked where I would use reduced salt soya sauce.
- Whether there is a typo in the recipe I followed or not, I thought it called for too much pepper for my liking. I've adjusted the recipe to suit my tastes. On the other hand, I was using pre-ground and relatively fine pepper for the first time in ages, which I wouldn't do again.
If tofu isn't your thing, substitute it with chicken, fish, seafood (shrimp would rock this dish) or beef and saute the meat in a bit of oil as opposed to frying it.
Despite a few errors in the making, I loved this dish. I took the entire thing to work and ate it all week. It's one of the few I've made that has a sauce that's restaurant quality. I ate this with long grain brown rice, but any kind of noodle or other rice would be lovely too. I will be making this again, factoring in all of the points above.
Adapted from: http://userealbutter.com
Serves 4
Ingredients
- 1/4 cup country ham, julienned
- 1 T Chinese cooking wine or sherry
- 20 oz of firm tofu plus oil for frying
- 2 T vegetable oil
- 3 green onions, julienned
- 2 red chilis seeded and sliced thin
- 1 T garlic, minced
- 3 T chinese black bean sauce
- 1 tsp of ground black pepper
- 1 cup chicken broth
- 1t dark soya sauce
- 1/2 t sesame oil
- 1 t cornstarch
- 1 T water
Method
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