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Crinkle-fried Dried Tofu Slices

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Crinkle-fried Dried Tofu Slices

This recipe employs a traditional Sichuan cooking technique called gan bian ('crinkle-fry'), in which the main ingredient is continuously stir-fried in a small amount of the oil over medium heat until it starts to 'crinkle'.

Serves : 4
Preparation time : 10 minutes
Cooking time : 25 minutes

Ingredients :

3 tablespoon oil
1 tablespoon salt
300g (10 o z ) dried sweet tofu strips, cut into strips (about 3 cups)
1carrot, peeled and coarsely grated
1 teaspoon black Chinese vinegar
1 teaspoon sesame oil
20g (1/2 cup) Chinese celery leaves or coriander leaves, coarsely chopped

Sauce
3 teaspoon hoisin sauce
1 teaspoon sugar
3 teaspoon rice wine
2 teaspoon soy sauce

Method :

Heat the oil in a wok until hot, but not smoking. Add in the salt, and stir in the dried sweet tofu strips. Stir-fry continuously over medium heat until the tofu strips start to crinkle and turn crispy, about 15 minutes. Remove and set aside on a plate.
In the remaining oil, stir-fry the carrot for 30 seconds, then add the sauce ingredients. Cook for another minutes, then add the fried tofu strips. Stir-fry for 1 minute, ensuring that the tofu strips are coated with the sauce more. Turn off the heat, add the sesame oil, and toss to combine.
Transfer to a serving plate, garnish with the chopped celery leaves or coriander leaves, and serve.

Notes : Dried sweet tofu strips, or tau kee (also known as teem chok) are brown in color. These slightly sweetened hard dried tofu strips are often used in vegetarian cuisine as a meat substitute.

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Last Updated: 07/10/08