Traditional Szechuan Style Hot And Sour Soup With Tofu Fritter Recipes

BAKED TOFU SZECHUAN STYLE

Steps:

• In a medium size bowl combine the marinade ingredients. Gently stir in the tofu and coat well. Let marinate for 30 minutes, or up to 8 hours. Cover and chill if longer than 30 minutes.
• Preheat the oven to 450 degrees. Pour the tofu and its marinade into a shallow baking dish in one layer. Bake for 15 minutes, tossing once with a spatula.
• Combine the sauce ingredients and pour over the tofu. Toss to coat evenly. Return to the oven and bake 10 more minutes, or until golden brown. Let sit 10 minutes before serving; it should be served warm, not piping hot.

HOT AND SOUR TOFU SOUP

Steps:

• Heat the oil in a soup kettle and saute the green onions and bell peppers together until tender.
• Add water, vegetable stock, and soy sauce.
• Bring to a boil, then reduce to a simmer, cover lightly, and cook for 5 minutes.
• Blend cornstarch with 3 tablespoons water.
• In a bowl, blend the vinegar, pepper flakes, cornstarch blend, and sesame oil.
• Stir into the hot soup until incorporated, and then add the tofu, snow peas, and water chestnuts.
• Again cover, and cook for about 5 minutes or until thick and bubbly.
• Turn off the heat.
• Adjust salt and pepper to taste, serve immediately.

HOT AND SOUR TOFU SOUP (SUAN LA DOFU TANG)

Steps:

• Measure broth into a saucepan, and bring to a simmer over medium-low heat. Add tofu and green onions. Slowly drizzle in the beaten egg to make long strands of egg. Add mushrooms and cabbage, and simmer for 5 minutes. Remove from heat, and season with chili sauce, vinegar and soy sauce. Stir in citric acid if using.

CHINESE HOT AND SOUR SOUP SZECHWAN HOUSE

Steps:

• Mix the pork with 1 tablespoons of soy sauce. Let it sit for 30 minute.
• As that sits reconstitute the dried black mushrooms and black fungus.
• Take a small sauce pan and put the dried mushrooms and fungus into it. Pour enough water over them to cover them. If you have extra chicken broth you can use it. If not water will do fine.
• Let the mushrooms and fungus hydrate for about 20-30 min over a low boil.
• Combine the vinegar, 1 tablespoon of soy sauce, salt, and sugar in a small bowl.
• If you have not mixed the corn starch and water do so in a small bowl.
• Using a large sauce pan heat up the peanut oil on high heat and saute the pork (do not overcook it).
• Add in the bamboo shoots and mushrooms and fungus (do not pour in the liquid that they were hydrating in). I have sometimes found some grit in the liquid and you do not want that in your soup. Saute briefly.
• Add in the 4 cups of chicken broth and bring to a boil.
• Add in the tofu.
• Add in the vinegar mixture.
• Stir up the cornstarch and water mixture to make sure it hasn't settled and add that.
• Lower the heat.
• Stir in one direction and slowly stir in 2 beaten eggs in a thin stream.
• Add in the chile and garlic paste.

HOT AND SOUR TOFU SOUP

Steps:

• Stir vinegar and cornstarch together in a bowl.
• Combine chicken broth, water, bamboo shoots, shiitake mushrooms, garlic, ginger root, soy sauce, and red pepper flakes in a saucepan over medium-high heat. Bring to a boil. Reduce heat to low; cover and simmer for 5 minutes. Remove lid and add tofu. Return to a boil; slowly drizzle in egg while stirring. Stir in cornstarch mixture.
• Simmer soup over medium heat until broth has thickened slightly, about 3 minutes. Top with green onions.