Peking Style Fried Bean Curd Recipes

PEKING-STYLE FRIED BEAN CURD

Peking-Style Fried Bean Curd image

From the book, Chinese Cuisine by Huang Su-Huei. I'll be posting more from this book. The pictures are amazing and make me crave Chinese so badly! This is really good! I tried it years ago before I was really used to tofu and I loved it.

Provided by Recipe Junkie

Categories Soy/Tofu

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 (16 ounce) package bean curd (use three pieces)
1/2 cup flour
1 egg, beaten
1 tablespoon chopped green onion
1 tablespoon chopped gingerroot
1 teaspoon cooking wine or 1 teaspoon sherry wine
1 teaspoon salt
1 teaspoon sesame oil
1/2 cup stock

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.

DEEP-FRIED BEAN CURD WITH PORK AND VEGETABLES

Deep-Fried Bean Curd With Pork and Vegetables image

Provided by Robert Farrar Capon

Categories dinner, main course

Time 30m

Yield 4 to 6 servings if part of a meal of several courses

Number Of Ingredients 20

Ingredients

4 3-inch-by-3-inch-by-1-inch pieces bean curd (tofu)
2 cups oil for frying
1/2 pound lean raw pork
1 teaspoon cornstarch
1 teaspoon light soy sauce
2 teaspoons sake or dry sherry
1/4 teaspoon sugar
1/4 teaspoon peanut oil
1/2 cup bamboo shoots
1/2 cup celery
1/8 pound Smithfield ham
10 medium-size dried Chinese black mushrooms
1 clove garlic
2 teaspoons cornstarch mixed with a little water
1/8 teaspoon sugar
1 tablespoon oyster sauce
1/8 teaspoon pepper
2 tablespoons peanut oil
1/2 teaspoon salt
3/4 cup chicken stock or water

Steps:

Cut each cake of bean curd into 4 cubes, and deep-fry the pieces in oil, heated to 375 degrees, about 5 minutes, or until golden. (When adding bean curd to hot oil, do so gently, using the lid of the wok as a shield to protect yourself from any spattering oil.) Remove the bean curd, drain, cool, and cut into 1/8-inch julienne strips. Set aside. Cut the pork into similar strips, and mix with the next 5 ingredients. Cut the bamboo shoots, celery and ham into similar strips. Soak mushrooms 15 minutes in warm water, discard the stems and cut into similar julienne strips. Mince garlic. Mix cornstarch solution with the next 3 ingredients.
Using high heat, heat a wok, add the oil, salt and garlic, and stir-fry 10 seconds.
Add pork, and stir-fry 2 minutes.
Add bean curd, bamboo shoots, celery and mushrooms, and stir-fry 10 seconds.
Add stock, cover and boil 2 minutes.
Add cornstarch solution, stir until thickened, remove from heat, and serve, garnished with Smithfield ham.

Nutrition Facts : @context http, Calories 775, UnsaturatedFat 60 grams, Carbohydrate 11 grams, Fat 71 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 8 grams, Sodium 510 milligrams, Sugar 4 grams, TransFat 0 grams

PEKING STYLE SAUCE

Peking Style Sauce image

Number Of Ingredients 5

Ingredients

1/4 cup dark soy sauce
2 tablespoons red wine vinegar
1 tablespoon distilled white vinegar
1 teaspoon oriental chili oil
3 tablespoons chopped cilantro or scallions

Steps:

Combine all ingredients. Use as a dip.

Nutrition Facts : Nutritional Facts Serves

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