Text 12229, 67 rader
Skriven 2007-02-23 07:51:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: badmaaaaaan 110
=======================
 RH> It's pretty bland, but it beats basa by a mile.  Farmed Basa
 RH> (Vietnamese catfish) is the blandest, mushiest most tasteless fish I've

At least it doesn't taste like mud, the way most catfish does.

 RH> ever eaten.  Given the choice I'd rather eat unseasoned tofu.
 
One can make some great things from tofu. It's best when it
comes in unseasoned from the factory.

Skillet-cooked tofu, with or without roast pork
cat: main
serves: 4 or so

14 oz firm tofu
1 clove garlic
1 sl ginger
2 Tb oil
1 c chicken broth or vegetable broth
1 Tb cornstarch or arrowroot
2 Tb cold water
4 oz Chinese red roast pork, sliced thin, optional
soy sauce to taste
4 stalks scallion
- trimmed and minced, green and white parts both

All measurements are estimates.

Cut tofu into bite-sized pieces. Set on a towel to dry all surface
water. Frizzle garlic and ginger in oil. When oil is hot, add tofu
and stir with a long spoon (it will spatter a bit) until tofu is
coated with oil. Add broth and bring to the boil. Dissolve starch
in water and add, stirring until liquid thickens. Add pork if used.
Add more broth or water as needed. Taste for seasoning and correct
with soy sauce. If you are using a delicate, Chinese-style broth
you will have to add quite a lot of soy sauce, especially if you
are not using pork. You may also add some dark soy to add color
and a slightly malty taste if you are making a vegetarian dish.
When ready to serve (sauce is thick and glossy and pork is warmed
through), fish out garlic and ginger and heap on a platter, with
scallions strewn over. Serve with rice.

Notes:

This dish is also good with substitutes for the roast pork:
 1 oz dried shrimp (soaked in sherry or water)
 2 oz dried black mushrooms (soaked in water)
 4 oz Chinese sausage (pork or liver), sliced into thin diagonals
 6 oz crabmeat, flaked
I made it once with chicken marinated in soy sauce, but that was
too much of a sameness.

The authentic way is to slice the tofu into pieces about
1-1/2" x 1-1/2" x 3/4". Sometimes smaller, sometimes bigger.
Restaurants often just cube the stuff - no thinking required.

BTW, I've answered this question with this recipe a number of
times. I am enclosing more versions of the same tofu recipe
in this packet - all of them by me. They are similar but not
the same, reflecting what I've done in the kitchen most
recently. Bean curd is a versatile food, difficult to ruin.

source: moi

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