Hunan Tofu

Opskriften er fra Use Real Butter (hvor billedet også er lånt fra). Opskriften er nedjusteret til 170g tofu, beskrivelsen passer derfor ikke.


0,08 cup country ham, julienned
1 tsp Chinese cooking wine
170 g firm tofu, drained
0,6 tbsps vegetable oil
1 green onions julienned
0,6 red Thai chiles, seeded and sliced thin
1 tsp garlic, minced or sliced thin
1 tsp Chinese black bean sauce or fermented black beans
70 ml chicken broth
0,3 tsp dark soy sauce
0,15 tsp sesame oil
0,3 tsp cornstarch
1 tsp water


1Mix the ham and sherry in a small bowl and set aside to soak.

2Cut the tofu into 1/2-inch thick slices. Pat the tofu dry and deep fry in hot oil – about 360°F. A few tricks about frying the tofu. Put one piece in at a time because it will bubble and boil quite a bit. I try to stagger the tofu by about a minute or two. Let the piece fry for at least a minute before turning it because if you touch it too early, the tofu will stick to your utensil and break off. That’s annoying. I found 2 minutes, a flip, and then another 2 minutes worked to give the tofu a nice golden exterior. Remove the tofu from the oil and drain on a paper towel.

3Heat 2 tablespoons of vegetable oil in a wok or a large saucepan over high heat. When the oil is hot, sauté the green onions, chiles, and garlic until fragrant – about a minute.

4Add the black bean sauce or fermented black beans, and the ham. Stir in the chicken broth, dark soy sauce, and sesame oil.

5Mix the cornstarch and water together in a small bowl. When the liquid begins to boil, pour the cornstarch mixture into the pan, reduce to a simmer and stir until it thickens.

6Add the fried tofu and gently stir to coat the tofu in the sauce. Simmer for three minutes. Serve hot with steamed rice. Makes 4 servings.

Opdateret af Jannik onsdag d. 21 marts 2012 16:47.