Name: Tofu and Salmon in Pepper Sauce (鮭魚豆腐)
Yield: Serves 2 as a main course, 3–4 as part of a multicourse meal.
Cuisine: Chinese
Ingredients: ¾ cup rich, unsalted chicken stock; about ½ teaspoon coarse kosher salt; 1½ teaspoons cornstarch dissolved in 1 tablespoon cold chicken stock; 2–3 tablespoons corn or peanut oil; 6 ounces poached, steamed, or baked salmon, weight after removal of skin, bones and gelatinous bits; 3 tablespoons thin-cut green and white scallion rings; dash unseasoned Chinese or Japanese rice vinegar; ⅓–½ cup finely slivered red bell pepper; ½ pound fresh white tofu, firm Chinese-style preferable; fresh whole coriander leaves; ⅛–¼ teaspoon freshly ground black and white pepper; 2–3 tablespoons coarsely chopped fresh coriander leaves

Preparation info

Serves
2
as a main course .

Difficulty
Easy

Appears in

The Modern Art of Chinese Cooking

By Barbara Tropp

Published 1982

About

This is one of those fortuitous matings of excellent leftovers and excellent fresh things that results in a dish that no one has ever heard of—a simple stir-fry of steamed, poached, or baked fresh salmon with cubed tofu, slivered sweet pepper, and fresh coriander, left to bubble briefly in a peppery chicken stock. It was a dish first cooked when there was some leftover salmon in the icebox, and I have never been able to convince myself that it tastes as good if one starts with the uncooked