Tuesday, April 2, 2013

[Tony's Creation]Braised fish paste tofu puff in fermented tofu

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(Password): tony

[Prep: 10 minutes | Cook: 20 minutes| Serve: 4 | Calories: 320 per serving ]
.: 簡介 Info:.

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
Fermented bean tofu is sold in jars in Chinese markets. It contains quite a bit of sauce in the jar along with the cubes. In Chinese cooking, a small amount of fermented bean curd is used to add flavor to everything from rice and congee to vegetable stir-fries and braised dishes
(Source: http://en.wikipedia.org/wiki/Fermented_bean_curd)
.: 材料 Ingredients :. 
Group A
1- 1 lbs of fish paste
2- 1 tsp of chicken powder or salt
3- 1 tsp of white pepper flake

Group B;
1- 15 tofu puff, halved
2- 1 medium onion, peeled, diced
3- Diced shallot, 1 tbsp
4- Minced garlic, 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
.: 汁料 Sauce mixtures :.
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 :.  
Step 1:
Combine Group A ingredient and mix it well. Stuff the fish paste mixture into the tofu puff, and press it well.  Heat the non-sticky pan with 1 tbsp of oil over medium heat. Pan fry the fish mixture until golden brown.
Step 2: 
Clean and dry the pan. Heat it with 1 tbsp of oil over high heat. Add in the onion, shallot, garlic, and waterchestnut with 1/3 tsp of salt. Stir-fry the ingredient until the onion is soft.   Combine all sauce mixture ingredient until smooth.  Add in the sauce mixture and mix it well with the ingredients.  Add in fish mixtures and the hot water. Cover and simmer for 3 minutes.  Add in the some corn starch mixture. Stir the sauce until it is thicken. Dish it up and serve it hot.
.: 小貼士 Cook's notes :.
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.
 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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