Bean Curd with Fresh Tomatoes

Name: Bean Curd with Fresh Tomatoes
Cuisine: China
Ingredients: 2 tablespoons peanut oil; ½ teaspoon salt; 2 teaspoons minced ginger; 1 teaspoon sesame oil; ½ teaspoon dark soy sauce; 4 cakes fresh bean curd; ¾ pound fresh tomatoes; ½ teaspoon light soy sauce; 4 tablespoons Chicken Broth; 3 scallions, washed, dried, with both ends trimmed, and cut into ½-inch pieces on the diagonal; 2½ teaspoons oyster sauce; 1 tablespoon cornstarch; ½ teaspoon sugar; Pinch of white pepper

Fan Keh Chi Dau Fu

Preparation info

Difficulty
Medium

Appears in

Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

About

Bean curd is such a versatile food that I thought I would like to try it with fresh tomatoes. As a child, I usually ate fresh tomatoes with fish or beef, but this dish has lightness and flavor and is a bit more adventurous than those early tastes.

Ingredients

¾ pound fresh tomatoes
4 cakes fresh bean curd
2 tablespoons <

Asia
China
Guangdong Province
Cantonese
Main course
Sauce
Side dish

Method

Wash the tomatoes and cut into 1-inch pieces. Reserve. Drain the water from the bean curd cakes, cut into 1-inch cubes. Reserve.
Heat wok over high heat for 45 seconds to 1 minute. Add the peanut oil and coat sides of wok with spatula. When a wisp of white smoke appears, add the salt and ginger. When the ginger turns light brown, add the tomatoes; stir and cook