Hongshao Doufu Recipe from Please Don't Feed The Bears
I love this freaky little cookbook. Last night I made Hongshao Doufu (picture in link) and it was really tasty. The author is very clear that his recipes can all be shared, so I will post it below. (I added broccoli at the end, and left out the scallions.)
Hongshao Doufu: Red Cooked Bean Curd Family Style
http://img.photobucket.com/albums/v47/vampira93/HongshaoDoufu002.jpg
Author's note: There are very few people I know who would not sacrifice their lives (or at least pay 6 bucks) for a plate of family-style tofu.
1 lb extra-firm bean curd
9 whole scallions
1/3 cup peanut oil
1 1/2 TBSP coarsely chopped garlic
2 TBSP rice wine
2 TBSP hoisin sauce
2 TBSP soy sauce
1 tsp turbinado sugar
1 cup vegetable stock
1/2 TBSP sesame oil
Pat the bean curd dry with paper towels. Cut the bean curd into 1" by 3" triangles and lay the pieces on a towel to drain. Cut the scallions at a diagonal into 3" long pieces and set aside.
Heat a wok or large skillet on high heat. Heat the peanut oil. Add the bean curd pieces and fry until both sides are golden brown. Make sure it's extra crispy or Robyn will send it back if you try to serve it to her. Remove the bean curd and place on paper towels to drain. Drain the oil and set the wok aside. Wipe and dry the wok and return 2 TBSP of the oil to the wok. Heat the oil and add the scallions and garlic and stir fry for 30 seconds. Add the rice wine, hoisin sauce, soy sauce, sugar and stock and bring it to a boil. Add the fried bean curd pieces. Cook over high heat for 10 minutes or until the bean curd absorbs most of the sauce. Add in the sesame oil and give a final stir. Serve immediately.
Hongshao Doufu: Red Cooked Bean Curd Family Style
http://img.photobucket.com/albums/v47/vampira93/HongshaoDoufu002.jpg
Author's note: There are very few people I know who would not sacrifice their lives (or at least pay 6 bucks) for a plate of family-style tofu.
1 lb extra-firm bean curd
9 whole scallions
1/3 cup peanut oil
1 1/2 TBSP coarsely chopped garlic
2 TBSP rice wine
2 TBSP hoisin sauce
2 TBSP soy sauce
1 tsp turbinado sugar
1 cup vegetable stock
1/2 TBSP sesame oil
Pat the bean curd dry with paper towels. Cut the bean curd into 1" by 3" triangles and lay the pieces on a towel to drain. Cut the scallions at a diagonal into 3" long pieces and set aside.
Heat a wok or large skillet on high heat. Heat the peanut oil. Add the bean curd pieces and fry until both sides are golden brown. Make sure it's extra crispy or Robyn will send it back if you try to serve it to her. Remove the bean curd and place on paper towels to drain. Drain the oil and set the wok aside. Wipe and dry the wok and return 2 TBSP of the oil to the wok. Heat the oil and add the scallions and garlic and stir fry for 30 seconds. Add the rice wine, hoisin sauce, soy sauce, sugar and stock and bring it to a boil. Add the fried bean curd pieces. Cook over high heat for 10 minutes or until the bean curd absorbs most of the sauce. Add in the sesame oil and give a final stir. Serve immediately.