The Everything Chinese Cookbook (51 page)

1 block firm tofu

¼ cup cornstarch

4–5 cups oil for deep-frying

1. Drain the tofu and cut into cubes. Coat with the cornstarch.
   
2. Add oil to a preheated wok and heat to 350°F. When oil is hot, add the tofu squares and deep-fry until they turn golden. Drain on paper towels.
   

How to Drain Tofu

Cut the tofu into smaller pieces. To drain, place the tofu on a paper towel on a plate. Cover with paper towels and place a weight on top of the tofu, such as a bowl or a Book. Drain for 20 minutes. If possible, the easiest method for draining tofu is to position the plate so that it is tilting over the sink, allowing the water to flow out naturally.

1 banana, sliced

1 cup canned mandarin oranges with juice

1 cup soft or silken tofu

2 tablespoons honey

1 teaspoon cinnamon

Process all the ingredients in a food processor or blender. Chill and serve.

1 block firm tofu

4–5 cups oil for deep-frying

1. Drain the tofu and cut into cubes.
   
2. Add oil to a preheated wok and heat to 350°F. When oil is hot, add the tofu.
   
3. Deep-fry until the cubes turn a golden brown. (This will take about 10 minutes.) Drain the deep-fried tofu on paper towels.
   

Soft and Firm Tofu

Soft tofu is also known as silken tofu. It is used mainly in desserts — its soft texture doesn't hold up well when fried. Soft tofu contains less protein than firm tofu but has a creamy texture that makes it perfect for shakes and puddings.

Thicker and denser than soft tofu, firm tofu can hold its shape in soups and stir-fried and deep-fried dishes. It can even be used in recipes normally requiring the extra-firm texture of pressed tofu when it is pressed and drained for 2 hours or more. Firm tofu should always be drained for at least 20 minutes before using.

5 cups spinach leaves

4 cubes fermented bean curd with chilies

A pinch of five-spice powder (less than
teaspoon)

2 tablespoons oil for stir-frying

2 garlic cloves, minced

½ teaspoon sugar

1. Blanch the spinach by plunging the leaves briefly into boiling water. Drain thoroughly.
   
2. Mash the fermented tofu cubes and mix in the five-spice powder.
   
3. Add oil to a preheated wok or skillet. When the oil is hot, add the garlic and stir-fry briefly until aromatic. Add the spinach and stir-fry for 1–2 minutes. Add the sugar. Add the mashed bean curd in the middle of the wok and mix with the spinach. Cook through and serve hot.
   

Fermented Bean Curd

These small cubes of bean curd preserved in rice and spicy seasonings have a pungent aroma reminiscent of strong cheese. Sold in glass jars in Asian markets, fermented bean curd marries well with other savory foods such as garlic and salted black beans. Usually 1 or 2 cubes is all that is needed.

1 pound beef

4 dried mushrooms

8 ounces pressed tofu

1 cup light soy sauce

¼ cup dark soy sauce

¼ cup Chinese rice wine or dry sherry

4 teaspoons white sugar

¼ cup brown sugar

2 tablespoons oil for stir-frying

2 slices ginger

2 garlic cloves, minced

2 cups water

1 star anise

1. Cut the beef into thin slices. Soak the dried mushrooms in hot water for at least 20 minutes to soften. Gently squeeze to remove any excess water and slice.
   
2. Cut the tofu into ½-inch cubes. Combine the light soy sauce, dark soy sauce, rice wine, white sugar, and brown sugar, and set aside.
   
3. Add oil to a preheated wok or skillet. When oil is hot, add the ginger slices and garlic and stir-fry briefly until aromatic. Add the beef and cook until browned. Before the beef has finished cooking, add the tofu cubes and fry briefly.
   
4. Add the sauce and 2 cups water. Add the star anise. Bring to a boil, then turn down the heat and simmer. After 1 hour, add the dried mushrooms. Simmer for another 30 minutes, or until the liquid is reduced. If desired, remove the star anise before serving.