Pan-Fried Bean Curd with Yellow Chives

Name: Pan-Fried Bean Curd with Yellow Chives
Yield: Serves 2 to 4
Cuisine: Chinese
Ingredients: 1 dessertspoon rice wine or dry sherry; 1 dessertspoon rice wine or dry sherry; 4 tablespoons coarsely chopped yellow chives or whole spring onions; 4 tablespoons coarsely chopped yellow chives or whole spring onions; 1½ teaspoons finely chopped ginger; 1 dessertspoon finely chopped garlic; 8 fl oz (225 ml) groundnut (peanut) oil, for deep-frying; 1 pound (450 g) firm bean curd; 1 scant teaspoon sugar; 3 tablespoons Rich Chicken Stock; 1½ teaspoons salt; 1 dessertspoon coarsely chopped fresh red chilli pepper

Preparation info

Serves
2 to 4

Difficulty
Easy

Appears in

Fragrant Harbour Taste

By Ken Hom

Published 1989

About

A typical Cantonese-Hong Kong blend of spices and seasonings that is nonetheless global in its palatability makes this tofu dish very popular. Yellow chives, ginger, chillies and garlic combine to make a centrepiece as tasty as it is nutritious.

Ingredients

1 pound (450 g) firm bean curd
8 fl oz (225

Asia
China
Hong Kong (China)
Main course
Gluten-free

Method

Cut the bean curd diagonally to form triangular wedges and blot dry with paper towels.

Heat a wok or large deep pan until it is hot and add the oil. When oil is hot, deep-fry the bean curd wedges until they are golden brown. It is best to do this in two batches. Drain the bean curd thoroughly on paper towels and arrange them on a serving plate.

Drain off all but 1 dessertspoon o