Bean Curd With Chinese Parsley Recipes

PEKING-STYLE FRIED BEAN CURD

Steps:

• Cut the bean curd into 1/2 inch slices.
• Before frying, coat with flour then dip into the egg.
• Heat the wok then add 2 T oil.
• Arrange the slices of bean curd evenly on the bottom of the wok.
• Fry over medium heat for about 1 minute, or until golden brown.
• Sprinkle with onion, ginger root and sherry, salt, sesame oil and stock.
• Pierce the bean curd with a fork to allow the liquid to seep through.
• Turn heat to low and cook until the liquid is absorbed by the bean curd.
• Shrimp's eggs may be added to this dish if desired.

CHINESE BEAN CURD SKIN ROLLS

Steps:

• Combine the soy sauce, sugar, sesame seed oil, salt, and water. Set aside.
• Soak the shiitake mushrooms in water.
• Dice the wheat gluten and reserve the liquid. Set aside.
• Combine the cabbage, onion, and carrots in a large bowl. Set aside.
• Add the garlic and cilantro to the wheat gluten. Set aside.
• Remove the stems from the softened shiitakes and discard. Thinly slice the shiitakes and save the soaking liquid.
• Heat the oil in a large frying pan. Add the cabbage mixture and shiitakes. Fry over high heat, turning often with a slotted spoon, until very well browned. Add the wheat gluten and cook a few more minutes. Remove from heat.
• Combine the mushroom and wheat gluten liquids in a small bowl. Add the rice wine vinegar, soy sauce, salt, black pepper, sesame seed oil, cornstarch, and sugar. Stir well. Add the liquid seasonings to a pan and heat, stirring constantly, until the mixture thickens. Remove from heat and return to the bowl.
• Cut three circles of bean curd skin in half, divide the halves into thirds. These will look like large triangles. Brush each lightly with the dipping sauce to soften. Place a finger of filling on the circular edge. Fold the end over, sides in, and roll. Place on a tray and repeat, until the filling is used up. You should have 16 to 18 rolls. Cover with plastic wrap and refrigerate.
• Oil a baking sheet and preheat the oven to 400°F Place the rolls on the oiled sheet, brush lightly with oil, and bake until crisp and brown. (Can also pan fry these.) Serve hot with the dipping sauce and rice. Top with scallions and cilantro, if desired.

BEAN CURD WITH CHINESE PARSLEY

Steps:

• Slice hot peppers into long strips. Mix cornstarch with 1/4 cup water. Heat oil in a wok. When hot, add hot pepper & fry for 30 seconds. Slice & fry sweet peppers in the same way. Add cubes of tofu. Drizzle in soy sauce & add cornstarch mixture. Scatter the parsley over the top. Turn the heat up slightly & cookk till sauce thickens. Serve hot.

BEAN CURD SAUTE

Steps:

• In a medium bowl, combine zucchini and salt, and set aside for about 10 minutes. In the meantime, in a small bowl combine soy sauce, sesame oil, scallions, garlic and sugar. Mix well, and set aside.
• Rinse zucchini slices briefly in water, and drain well. Pat dry with paper towels.
• In a nonstick saute pan over medium heat, heat 2 tablespoons of vegetable oil. Add zucchini and onion, and saute until just tender, about 5 minutes. Spread across a large serving plate, and keep warm. Reserve the unwashed pan.
• Cut bean curd into slices about 1 inch wide, 1/2 inch thick and 2 inches long. Pat the slices dry with paper towels. Add remaining 2 tablespoons of oil to the saute pan, and place over medium heat. When oil is hot, add half of the bean curd and saute until light gold on both sides. Transfer to a plate, and saute remaining bean curd. Turn off heat, and return reserved bean curd to the pan. Add reserved sauce, and mix gently for about 10 seconds. Pour the bean curd mixture on the bed of zucchini, and serve immediately.