Culinary Workshop - Culinary Art - Jun. 2009
Ingredients
| Firm tofu |
1 block ... Cut in half horizontally, then lengthwise. Drain excess water. |
| Flour |
As needed |
| Beaten egg |
1 egg |
| Dried scallop |
20g ... Soaked overnight, then finely chopped |
| Chili pepper |
1 piece ... Sliced |
| Vegetable oil |
2 tablespoons |
Seasoning
| Soup stock |
150ml |
| Oyster sauce |
1 teaspoon |
| Soy sauce |
1 teaspoon |
| Sesame oil |
1 teaspoon |
| Potato starch slurry |
As needed |
Side
| Bean sprouts |
150g |
| Chives |
30g |
| Yellow chives |
30g |
| Red bell pepper |
As needed |
Instructions
- Heat 1 tablespoon of vegetable oil in a frying pan. Coat tofu with flour, dip in beaten egg, and fry until golden. Remove and set aside.
- In the same frying pan, add 1 tablespoon of vegetable oil and sauté the chili pepper and chopped dried scallop.
- Add seasoning and the fried tofu, then simmer on low heat for 3-4 minutes. Thicken with potato starch slurry.
- Bring water to a boil, add a pinch of salt and sesame oil, and blanch the bean sprouts and chives.
- Place the simmered tofu on a plate and garnish with the blanched vegetables.