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[Prep: 10 minutes | Cook: 20 minutes| Serve: 4 | Calories: 320 per serving ]
Fermented tofu also called fermented bean curd, sufu, tofu cheese, or preserved tofu is a form of processed, preserved tofu used in East Asian cuisine as a condiment made from soybeans. The ingredients typically are soybeans, salt, rice wine and sesame oil or vinegar, and are sold in jars containing blocks 2- to 4-cm square by 1 to 2 cm thick soaked in brine with select flavorings
1- 1 lbs of fish paste
2- 1 tsp of chicken powder or salt
3- 1 tsp of white pepper flake
1- 15 tofu puff, halved
2- 1 medium onion, peeled, diced
3- Diced shallot, 1 tbsp
5- 1/2 cup of hot water
6- Corn starch mixture - 2 tbsp of corn starch + 1 tbsp of cold water
7- Water chestnut slices (cane), 10 pieces
8- Ginger slices, about 2 pieces
1- Chu Hou sauce, 1 tbsp
2- Sugar, 1/2 tsp
3- fermented red tofu, 2 blocks
4- Chinese cooking wine (Shaxin), 2 tbsp
5-Sesame oil, 1/2 tsp
.: 做法 Directions :.
1- Press the fish mixture firmly into the tofu puff or it will fall apart while cooking.
2- It is easier to handle the fish mixture if you hand is wet.
3- It is easier to pan-fry the mixture with non-sticky pan. It also uses less oil too.
4- It will be easier to cook the sauce mixture when it is combined. It is important to cook the sauce mixture before adding the hot water. The flavor will be enhance if it is properly done.
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