Sunday, October 19, 2008

Peking Style Fried Tofu

1 carton of extra firm tofu
1/2 C flour
1 egg (beaten)
1 T chopped green onion
1 T chopped ginger root
1 T rice wine

Group A:
2 t salt
1 t MSG (or hondashi)
1/2 T sesame oil
1/2 C chicken broth

Cut tofu into 1-1/2 x 1 x 1/2 pieces. Coat each piece lightly with flour, then dip into egg.

Heat up 2 T oil in pan. Arrange tofu piece by piece evenly in the pan and fry over medium heat for 1 minute. When tofu is a golden color, turn over, add 2 T of oil and fry until golden. Add rice wine, scallion, ginger, and group A. Pierce tofu with a fork to allow liquid to soak through. Cook over low flame until liquid is absorbed by the tofu.

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