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Bean Curd in Sauce

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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.
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