Bean Curd Panfried with Scallions

Name: Bean Curd Panfried with Scallions (Chung Jin Dao Fu)
Cuisine: China
Ingredients: 1 cup vegetable broth or cold water; 1 teaspoon sugar; 6 cakes of fresh bean curd: dry thoroughly with paper towels; 4½ tablespoons peanut oil; ¼ teaspoon salt; 1½ tablespoons cornstarch; 2 tablespoons dark soy sauce; 8 to 10 scallions: wash, dry, cut off both ends, cut into 1½-inch pieces (note: Often white portions are thick and should be quartered.)

Chung Jin Dao Fu

Preparation info

Difficulty
Easy

Appears in

The Chinese Banquet Cookbook

By Eileen Yin-Fei Lo

Published 1985

About

Ingredients

4½ tablespoons peanut oil
6 cakes of fresh bean curd: dry thoroughly with paper towels
¼ teaspoon

Asia
China
Starter
Vegan

Method

In a flat-bottomed, cast-iron frying pan heat 3 tablespoons of peanut oil. When white smoke appears, place bean curd cakes in the pan and fry for 5 to 7 minutes, until they turn light brown. If heat is too high, lower it. Turn cakes over and repeat. Remove cakes from pan, pla