wosiu tofu
Ingredients: silken tofu, salt, dried shiitake mushroom, longbean, carrot · 45 min cook time · 450kcal · $7.37
Ingredients
500g silken tofu, 1teaspoon salt, 1piece dried shiitake mushroom, 1piece longbean, 2inches carrot, 2sprigs scallion, 20g all purpose flour, 1piece egg, 3cups oil, 100ml mushroom soaking liquid, 200ml stock, 0.5teaspoon sugar, 0.5teaspoon all natural purified seaweed crystals, 1tablespoon Shaoxing wine, 1tablespoon cornstarch, 2tablespoons water, 1teaspoon toasted sesame oil
Instructions
1. Cut two blocks (500g) of silken tofu into eight pieces each.
2. Blanch the tofu by dissolving one teaspoon of salt in water, adding the tofu pieces, shutting off the heat, and letting it sit for at least ten minutes.
3. Reconstitute one dried shiitake mushroom in cool water for a couple of hours or overnight. Squeeze liquid, snip stem, and fine dice.
4. Peel and dice about two inches of carrot. Cut one longbean (or three green beans) into small half-centimeter chunks. Slice two sprigs of scallion. Set all prepped vegetables aside.
5. Transfer blanched tofu onto a cloth and pat dry. Dust each piece with all-purpose flour.
6. Prepare a light egg batter: crack and beat one egg until smooth, then sift in half a tablespoon of flour and mix thoroughly until no clumps remain.
7. Heat about three cups of oil in a wok to 175°C. Dip each tofu piece in the egg batter and carefully drop into the hot oil, one by one.
8. Fry the tofu for about three minutes in total, flipping once after about a minute to ensure even cooking. Remove when golden brown and buoyant.
9. Prepare the sauce base: combine leftover mushroom soaking liquid with stock (Chinese vegetarian, chicken, or homestyle stock, or water with stock concentrate). Add half a teaspoon of salt, half a teaspoon of sugar, and an optional sprinkle of seaweed crystals.
10. In the same wok, remove most of the oil, leaving about a tablespoon. Wipe down with a paper towel. On medium flame, add minced mushroom, carrot, and beans. Fry for about a minute until softened.
11. Pour one tablespoon of Shaoxing wine over your spatula and around the sides of the wok. Mix briefly.
12. Add the sauce mixture to the wok. Bring to a boil over high flame.
13. Create a slurry with one tablespoon of cornstarch and two tablespoons of water. Add the slurry bit by bit to the boiling sauce, mixing as you go, until the desired thickness is reached.
14. Shut off the heat. Drizzle in about one teaspoon of toasted sesame oil and mix.
15. Smother the fried tofu with the prepared sauce. Sprinkle a handful of chopped scallion over the top.
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