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| Home -> [Asian, Chinese, Entrees, Ethnic, Vegetarian] -> [Fanchie-dofu Recipe] |
Fanchie-dofu
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Asian, Chinese, Entrees, Ethnic, Vegetarian |
Rating: |
0 |
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Ingredients:
| 24
| oz | Tofu | | 5
| tbsp | Oil | | 1
| tsp | Salt | | 2
| | Tomatoes, cut into 8 wedges | | 1
| | Garlic clove, minced | | 1
| tsp | Sake | | 3
| tbsp | Water | | 1/2
| | Leek or onion, diced | | 1
| tbsp | Cornstarch dissolved in 3 tb | | | -- water | | 1
| cup | Green peas, parboiled |
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Procedures:
| 1 | Cut tofu lengthwise into half, then crosswise into ?inch thick pieces. | | 2 | In a small pot, bring 3 cups of water to a boil. | | 3 | Drop in the tofu & return to a boil. | | 4 | Then quickly empty the tofu into a colander to drain. | | 5 | Heat a wok & coat with 4 tb oil & the salt. | | 6 | Add tomatoes & saute till soft. | | 7 | Add tofu, garlic & sake. | | 8 | Saute for 2 or 3 minutes. | | 9 | Add water & leek. | | 10 | Reduce heat & simmer for 4 to 5 minutes. | | 11 | Stir in dissolved cornstarch & remaining oil. | | 12 | Simmer for 1 more minute until thick. | | 13 | Add peas just before serving. | | 14 | Shurtleff & aoyagi, "the book of tofu |
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