Clay Pot Tofu Two Ways Recipe - Cooking Index
Clay Pot Tofu Two Ways Recipe - Cooking Index
| 1/2 cup | 118ml | Dried cloud-ear mushroom |
| Vegetable oil - for deep-frying | ||
| 1 | Firm tofu - (14 oz) - drained, and | |
| Cut into 1/2" cubes | ||
| 1 tablespoon | 15ml | Vegetable oil |
| 1/4 cup | 59ml | Julienned ginger |
| 1 | Red jalapeño chili pepper - seeded, julienned | |
| 1/4 cup | 27g / 1oz | Chopped Chinese celery, stems only |
| = (or regular celery) | ||
| 4 | Tofu puffs - cut in half | |
| 1/4 cup | 4g / 0.1oz | Chopped cilantro leaves |
| 1 | Green onion - chopped | |
| Sauce | ||
| 3/4 cup | 177ml | Water |
| 2 tablespoons | 30ml | Vegetarian oyster-flavoured sauce |
| 1 tablespoon | 15ml | Soy sauce |
| 2 teaspoons | 10ml | Chili brown bean paste |
| 1 teaspoon | 5ml | Sesame oil |
| 1 teaspoon | 5ml | Chinese black vinegar |
| = (or balsamic vinegar) | ||
| 1/2 teaspoon | 2.5ml | Salt |
| 1/2 teaspoon | 2.5ml | Sugar |
| 1/4 teaspoon | 1.3ml | Freshly-ground white pepper |
Soak the cloud ears in warm water to cover until softened, about 20 minutes. Drain and squeeze to remove excess liquid. Discard the tough stems and coarsely chop.
Prepare a 2-quart saucepan for deep-frying. Heat the oil to 350 degrees. Using a paper towel, pat the firm tofu to remove any excess liquid. Carefully slide half of the firm tofu into the oil; cook, stirring, until golden brown, about 3 minutes. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining firm tofu.
Prepare the sauce.
Place a wok over high heat until hot. Add the oil, swirling to coat the sides. Add the ginger, chili pepper and Chinese celery; cook, stirring until the celery is tender, about 1 minute. Add the fried firm tofu, tofu puff and sauce; cook for 1 minute. Transfer the mixture into a 2-quart clay pot. Place over medium-high heat; cover and simmer for 15 minutes.
Remove the clay pot from the heat and sprinkle with the cilantro and chopped green onion. Serve directly from the clay pot.
Sauce: In a small bowl, combine the water, vegetarian oyster-flavored sauce, soy sauce, chili brown bean paste, sesame oil, vinegar, salt, sugar and pepper; stir until the sugar is dissolved. Set aside.
This recipe yields 4 servings.
Source:
MARTIN YAN'S CHINATOWNS with Martin Yan - (Episode: Technique Show - 11: Soy, Soy Products & Tofu) - from the TV FOOD NETWORK CANADA
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