[CH] Red Cooked Tofu
Doug Irvine (dirvin@bc.sympatico.ca)
Tue, 20 Jul 1999 07:33:40 -0700
OK...after a little visit with kids here is the recipe that I have done
twice in the past week...this will serve 2 or 3, and add more habs if
you want it hotter, but I doubt that will happen!
1 lb firm tofu, weighted and drained, then cut into squares
4-6 ozs pork tenderloin, cut into matchsticks, and put in the marinade:
2 tsp soy sauce
2 tsp rice wine or ginger wine or sherry
1 tsp or more of cornstarch(cornflour)
1 tsp sesame oil
Mix this all up and add the pork strips, use your hands and mix them all
around in it and then let it sit for at least an hour, longer is OK
12 good dried Chinese black mushrooms, and remember, the more costly,
the better mushroom. Let these soak in boiling water to cover for at
least an hour, then remove, sqeeze dry and cut into strips. Always
remove the stem, it is too tough to eat
2 carrots, parboiled for a minute or two and cut into chunks
1 cup of snow peas, trimmed
4-5 green onions, cut into 2 inch pieces
2 habs seeded and chopped up
Braising stock:
2 cups of chicken broth
2 tbls dark soy sauce
2 tbls ketjap manis(sweet dark soy sauce)
1 tsp sesame oil
1 tbls red chile paste
First, stir fry the tofu pieces, until browned, and remove and keep warm.
Then in about 1 tbls oil, stir fry the pork pieces, and the marinade,
and remove it also and keep warm. Stir fry the mushroom strips, and the
carrots, and then add the broth mixture to the wok, and bring to a boil,
turn down to simmer, add the pork and the tofu and the habs, and let
this simmer for about 20 minutes. Mix up 1 tbls water with 1 tbls corn
starch and have ready to add at the last. Add the snow peas, and the
green onions and the thickener and serve about two minutes later. Serve
with Thai rice....a great dish, not nearly as difficult as it looks,
took me about half an hour to figure it out and put it together. Cheers,
Doug in BC