RECIPE: Guizhou Lianai Doufu (hot filled tofu pockets)

[Guest guest]

-Begin Recipe Export- QBook version 1.00.14

 

Title: Guizhou Lianai Doufu (hot filled tofu pockets)

Keywords: Vegetarian, main dishes

Yield: 2-4 servings

-

1 lb Firm bean curd (tofu)

-

Filling:

~~~~~~~

1 Tb Peanut oil

3 Tb Minced fresh cilantro [ed.--or basil!]

2 Tb Finely chopped garlic

2 Tb Finely chopped scallions

1 1/2 Tb Minced peeled fresh ginger

Chopped red chiles to taste [should be fiery]

1 Tb Dark [i.e., regular] soy sauce

1 ts Sugar

1/2 ts Salt

1/2 ts Sesame oil

2 c Peanut oil, for frying

-

Sauce:

~~~~~

1 Tb Peanut oil

1 Tb Finely chopped garlic

1 Tb Minced peeled fresh ginger

1 Tb + 2 ts Dark [i.e., regular] soy sauce

1 Tb Rice wine [or veggie broth]

1 ts Sugar

1 c Vegetable stock

1 ts Cornstarch, mixed with

1 ts Water

2 ts Sesame oil

[1/2 ts cayenne if desired]

-

DRAIN THE BEAN CURD AND CUT IT into 2-inch squares. Set to

drain further on paper towels. Preheat a wok or large saute pan.

Add the oil and all the filling ingredients and stir-fry for 1 minute.

Put the cooked ingredients in a bowl and allow them to cool

thoroughly.

 

Preheat a wok or large saute pan. Add the 2 cups oil and, when it

is hot, deep-fry the bean curd on both sides until it is golden brown.

Remove the bean curd squares from the wok, drain them well on

paper towels, and allow them to cool thoroughly. Drain and discard

the oil.

 

Take each of the bean curd squares and, with a knife, split it

slightly open on one side so a pocket is formed. Place a spoonful

of cooked filling in each of the pockets. Continue to fill the

squares until you have used all the bean curd.

 

Wipe the wok clean, reheat, and add 1 Tablespoon oil. Add the

garlic and ginger, and stir-fry for 30 seconds. Then add the rest of

the sauce ingredients except the cornstarch mixture and sesame oil.

Bring to a boil, return the fried bean curd pieces to the pan and cook

over medium heat for 3 minutes. Now add the cornstarch mixture, stir

gently to combine, and then add the sesame oil. Give the mixture a

final turn and serve at once. Serves 4 as part of a meal, or 2

as a single dish.

Source: KEN HOM, PRODIGY GUEST CHEFS COOKBOOK,

slightly adapted by me.

-End Recipe Export-

 

Keep on rockin',

Rain

@@@@

\\\\\