Not an average fried tofu recipe. This one is a surprise to my guests with the fragrantly spiced pocket of white fish filling.
Ingredients:
1 pkg. firm tofu (1 lb. 6 oz)
3 cloves garlic, minced
1/2 head of cabbage, cut in 2-inch squares
1/4 cup frozen peas, thawed
4 oz. fresh mushrooms, sliced
1 cup chicken broth
2 Tbls. soy sauce, or oyster sauce
1 Tbl. cornstarch
1 Tbl. cold water
Vegetable oil for deep frying
Prepare Fish filling:
Finely dice 1/4 pound boneless white fish filet. Add 2 teas. minced green onions, 1 tea. soy sauce, 1/4 tea. each vegetable oil, cornstarch, and sesame oil; 1/8 tea. each sugar, salt, five spice, Tabasco and a dash of fresh ground black pepper.
Cut tofu block crosswise in 4 equal slices, then cut squares in half diagonally to make triangles. Place in a colander and let drain for 15 minutes, then place between paper towels and gently press out excess water. Change paper towels several times until they no longer soak up any moisture.
On widest side of each triangle, cut a pocket to within 1/2 inch of edges. Gently stuff each pocket with about 1 1/2 teaspoons fish filling without tearing tofu triangle.
In a wok or deep pan, pour vegetable oil to a depth of about 1 1/2 inches and heat to 350-degrees. Add several filled tofu triangles at a time and fry turning only once, until golden brown on all sides (4 to 5 minutes). Remove to paper towels to drain.
In a wide frying pan, heat 1 Tbl. vegetable oil over medium-high heat. Add garlic and cook stirring just until it barely begins to brown. Add cabbage, then stir and cook until cabbage square begin to wilt (approx. 2 minutes). Sir in peas and mushrooms, top with stuffed fried tofu. Pour broth over stir fry mixture, cover and simmer on low heat for 8 minutes. Stir together cornstarch, soy sauce and cold water in a separate small bowl. Push to the sides the tofu/cabbage mixture in the frying pan leaving a "well" add soy sauce mixture into the broth in the center of the pan stirring carefully so as not to break until sauce bubbles and thickens.
Serve over a bed of cooked long egg or wheat noodles.
Recipe courtesy of Sunset Magazine Cookbook.
4 oz. fresh mushrooms, sliced
1 cup chicken broth
2 Tbls. soy sauce, or oyster sauce
1 Tbl. cornstarch
1 Tbl. cold water
Vegetable oil for deep frying
Prepare Fish filling:
Finely dice 1/4 pound boneless white fish filet. Add 2 teas. minced green onions, 1 tea. soy sauce, 1/4 tea. each vegetable oil, cornstarch, and sesame oil; 1/8 tea. each sugar, salt, five spice, Tabasco and a dash of fresh ground black pepper.
Cut tofu block crosswise in 4 equal slices, then cut squares in half diagonally to make triangles. Place in a colander and let drain for 15 minutes, then place between paper towels and gently press out excess water. Change paper towels several times until they no longer soak up any moisture.
On widest side of each triangle, cut a pocket to within 1/2 inch of edges. Gently stuff each pocket with about 1 1/2 teaspoons fish filling without tearing tofu triangle.
In a wok or deep pan, pour vegetable oil to a depth of about 1 1/2 inches and heat to 350-degrees. Add several filled tofu triangles at a time and fry turning only once, until golden brown on all sides (4 to 5 minutes). Remove to paper towels to drain.
In a wide frying pan, heat 1 Tbl. vegetable oil over medium-high heat. Add garlic and cook stirring just until it barely begins to brown. Add cabbage, then stir and cook until cabbage square begin to wilt (approx. 2 minutes). Sir in peas and mushrooms, top with stuffed fried tofu. Pour broth over stir fry mixture, cover and simmer on low heat for 8 minutes. Stir together cornstarch, soy sauce and cold water in a separate small bowl. Push to the sides the tofu/cabbage mixture in the frying pan leaving a "well" add soy sauce mixture into the broth in the center of the pan stirring carefully so as not to break until sauce bubbles and thickens.
Serve over a bed of cooked long egg or wheat noodles.
Recipe courtesy of Sunset Magazine Cookbook.
