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1 5 inch block of firm tofu
A bowl of vegetables: Chinese green beans, Chinese celery, red pepper
2 green big chilies
1 handful of green onion, chopped
One tablespoon “Hunan chopped salted chiles”
1 1/2 Tablespoons of fermented black beans (in a jar)
7 cloves of garlic
Some ginger (I add a lot, it depends on your personal taste)
1 teaspoon chili bean paste
A dash of dried chili flakes
Soy sauce (about 3 tablespoons)
Mushroom (dark) soy sauce (about a tablespoon)
Salt to taste
Peanut oil
Sesame oil, a teaspoon
Directions
First I prepare my vegetables: celery, red peppers and Chinese green beans and set them off to the side. Then I cut my tofu into 1/2 inch slices. Of course, my handy dandy Chinese butcher’s knife makes everything 10 times easier for me (get this if you are planning on cooking Chinese food again).
Second, I put peanut oil in the wok, about 1/2 an inch (or little more) from the bottom. I throw in about 4 slices of tofu in at one time (AFTER the peanut oil gets hot of course, which takes about 2 minutes)I let the tofu fry until it gets golden brown. I like my tofu a little more done so I wait a little longer then flip it over (There are two kinds of tofu that look similar in the market. You are supposed to use the firmer one which doesn’t fall apart when you cut it, but I’ve found the other one that looks similar but falls apart works well too! It just gets crispier, which I like) The tofu has a nice crust on the outside and will taste delicious!
While all the pieces are frying (take out the ones that have browned on both sides and set them off to the side while you fry the other half) I smash my garlic the Chinese way (this means smash the cloves with the BIG knife, then chop them into little pieces) and then I cut my ginger. I take all the tofu out of the wok and then add the green chilies (which I chopped while the tofu was frying), the ginger and garlic, the chili paste, black beans, and chopped chilies into the wok. I let these spices simmer and smell up my tiny “kitchen” and once it really smells (it smells delicious, but VERY strong) I add the rest of the vegetables. By the way, while I’m doing this I drink Tsingdao because it adds to the feel of being in China and cooking here. Also add the chili flakes.
After the vegetables are slightly cooked (after about 3 minutes) add the fried tofu, salt, soy sauce, dark soy sauce, and some water and let the whole mixture bubble in its greatness. The tofu needs to soak up all the flavors and the vegetables need to turn a little softer. Once the tofu is in, it takes about 5 minutes or so and then it’s ready! Right before you serve the dish add the chopped green onion and sesame oil. YUM!
Second, I put peanut oil in the wok, about 1/2 an inch (or little more) from the bottom. I throw in about 4 slices of tofu in at one time (AFTER the peanut oil gets hot of course, which takes about 2 minutes)I let the tofu fry until it gets golden brown. I like my tofu a little more done so I wait a little longer then flip it over (There are two kinds of tofu that look similar in the market. You are supposed to use the firmer one which doesn’t fall apart when you cut it, but I’ve found the other one that looks similar but falls apart works well too! It just gets crispier, which I like) The tofu has a nice crust on the outside and will taste delicious!
While all the pieces are frying (take out the ones that have browned on both sides and set them off to the side while you fry the other half) I smash my garlic the Chinese way (this means smash the cloves with the BIG knife, then chop them into little pieces) and then I cut my ginger. I take all the tofu out of the wok and then add the green chilies (which I chopped while the tofu was frying), the ginger and garlic, the chili paste, black beans, and chopped chilies into the wok. I let these spices simmer and smell up my tiny “kitchen” and once it really smells (it smells delicious, but VERY strong) I add the rest of the vegetables. By the way, while I’m doing this I drink Tsingdao because it adds to the feel of being in China and cooking here. Also add the chili flakes.
After the vegetables are slightly cooked (after about 3 minutes) add the fried tofu, salt, soy sauce, dark soy sauce, and some water and let the whole mixture bubble in its greatness. The tofu needs to soak up all the flavors and the vegetables need to turn a little softer. Once the tofu is in, it takes about 5 minutes or so and then it’s ready! Right before you serve the dish add the chopped green onion and sesame oil. YUM!
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