Beijing Pan-fried Beancurd
2 min readGuo Ta Dou Fu
2x285g packets fresh firm tofu(beancurd)
cornflour, for dusting
1egg, beaten
300 ml(2 pint) groundnut or vegetable oil
2 tablespoons coarsely chopped garlic
2 tablespoons peeled and finely chopped fresh root ginger
3 tablespoons finely chopped spring onions, white part only
3tablespoons Shaoxing rice wine or dry sherry
2tablespoons whole bean sauce
1tablespoon chilli bean sauce
2teaspoons sugar
1teaspoon salt
150 ml(4 pint) chicken stock, or use wine or water for a vegetarian version
2teaspoons sesame oil
Here, tofu is coated with a batter, slowly pan-fried and then braised over a low heat until all the savoury liquid is absorbed as into a sponge.
1. Gently cut the tofu into 5 cm(2 inch)x2.5cm(1 inch)x 1 cm(2 inch) pieces and drain on kitchen paper for 10minutes.
2. Dust the tofu pieces with cornflour, then dip into the beaten egg to coat well. Heat a wok until it is hot, then add the groundnut or vegetable oil. When the oil is hot and slightly smoking, add the tofu pieces and pan-fry for 4-5 minutes until they are golden, then turn over and pan-fry the other side. Drain them wellon kitchen paper. Discard all the oil except for 2 tablespoons.
3. Reheat the wok and oil over a high heat until it is hot. When the oil is hot and slightly smoking, add the garlic and ginger and stir-fry for 1 minute, then add the spring onions and stir-fry for 30 seconds. Return the tofu to the wok, then add the rest of the ingredients and cook for 5 minutes over a low heat until the tofu has absorbed all the liquid.
4. Transfer to a serving platter and serve at once. This dish goes well with noodles or rice, or can be served as a vegetable accompaniment to any meat or fish dishes.
