Bean Curd in Sauce

Bean Curd in Sauce  

Ingredients:

1 lb (500 g) fresh bean curd (tofu)

 2 oz (60 ml) vegetable oil

 1 tsp dried shrimps, soaked and chopped

 2 tsp sweet fermented flour sauce (substitute sweet

bean paste or hoisin sauce)

 1 tsp scallions, chopped

 1 tsp fresh ginger, chopped

 1 tsp garlic, chopped

 3 1/2 oz (100 g) minced lean pork

 5 tsp soy sauce

 2 tsp rice wine

 2 tsp fresh coriander (or cilantro), chopped

 3 1/2 fl oz (100 ml) high stock

 1 tbsp cornstarch (cornflour) dissolved in tbsp water

 3 tbsp (50 ml) peppercorn oil

 1/2 tsp MSG

Directions:

1. Place the bean curd in a heat-proof bowl and steam for 10 minutes. Remove,

drain, and cut into 1/2 inch 91 cm) cubes. Set aside.

2. Heat oil in a wok over high heat to just warm about 160oF(70oC). Add the

shrimps, sweet fermented flour sauce, scallions, ginger, garlic, and pork. Stir-fry

for 2 minutes. Add the soy sauce, rice wine, and stock. Stir and bring to a boil.

Add the cornstarch-water mixture and cook, stirring, until the sauce thickens.

Pour over the bean curd. Add coriander and MSG, sprinkle with the peppercorn

oil, and serve.