Tofu with preserved bean curd from The Tofu Cookbook by Becky Johnson
Many vegetarian dishes in China feature tofu prominently, using the different types such as soft, firm, fried or marinated tofu, which all have a high protein content. In this recipe preserved bean...
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Ingredients
- 30 ml/2 tbsp Shaoxing wine or dry sherry
- 2 1/2 ml/½ tsp ground black pepper
- 15 ml/1 tbsp sesame oil
- chopped fresh Chinese celery leaves, to garnish
- 75 g/3 oz dried vegetable (see Cook’s Tips)
- 1 cube preserved red beancurd (tofu ru), mashed until smooth with a fork
- 12 pieces of deep-fried tofu cubes, halved (see Cook’s Tips)
- 8 pieces of dried bean curd skins, halved
- 2 1/2 ml/½ tsp sugar
- 15 ml/1 tsp vegetable oil
- 25 g/1 oz fresh root ginger, pounded to a paste
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