19
Jan
2012
Soft Tofu with Vegetarian Oyster Sauce
Soft Tofu with Veg Oyster Sauce
Introduction:
This is by far the best and most satisfying dish that I have cooked, to which Rachel also agrees. You will agree on this, too, after you put it into practice.
As you can see, this is a tofu dish. Before we come to the specific recipe for this dish, it’s necessary to talk about tofu first.
There are countless types of tofu out there such as soft tofu or silken tofu, firm tofu and dried tofu. There are also many byproducts of tofu like pickled tofu and stinky tofu.
I will post tofu recipes when I or my family wants to eat it. However, that is not going to so seldom that you will be waiting for long because Chinese cooking is full of tofu. So stay tuned. And it would not be too much if I say that the Chinese culture is also condensed and embedded in Tofu. As I recall, I have posted recipes for fried tofu. I will post a soft tofu recipe today.
Ingredients:
Silken/soft tofu: 1 block
Scallion: 1
Ginger: 3 g
Green soybeans: 50 g
Vegetable oil: 5 g
Seasonings:
Group A:
Cooking wine: 1 tablespoon
White sugar: 1 teaspoon
Pepper powder: 1/3 teaspoon
Group B:
Soy sauce: 1 teaspoon
Salt: 1/2 teaspoon
Vegetarian Oyster Sauce: 2 tablespoons
Vegetable soup stock: 1 cup
Starch: 3 teaspoons
Preparation Work:
1. Boil some water in the wok;
While the water is on the heat, do the following preparation. This is the fundamental time management if you will.
2. Rinse the tofu block clean and cut it carefully into rectangular pieces of half a centimeter in thickness;
3. Wash the scallion and chop it into pieces that are 4 cm long;
4. Rinse the ginger clean and slice it;
5. Put the green soybeans into the boiling water and strain them out when they are done;
6. Peel the green soybeans and leave the seeds behind.
Cooking Steps:
1. Preheat the vegetable oil in the wok;
2. Drop the scallion pieces and ginger slices into the hot oil and go to Step 3 when they set off the smell;
3. Pour 2 tablespoons of vegetable oyster sauce into the wok and stir-fry for seconds;
4. Pour the soup stock in and boil it;
5. Add in the tofu pieces (Don’t drop because they are very tender. I just use my own hand and gently uplift them and arrange them carefully and evenly in the wok.) together with Seasoning Group A when the liquid in the wok is boiling;
6. Turn to low heat and don’t go to the next step in 3 minutes;
7. Season it with seasoning Group B;
8. Drop the green soybean seeds into the wok and stir;
9. Thicken the soup with starch (melt into water) before serving.
Cooking tips:
Don’t stir when the tofu pieces are added into the wok because tofu is prone to be broken. Always remember to handle tofu with care. I just leave them there without touching them once they are in the wok.
Don’t worry that tofu will not be done. They are edible even without cooking.
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