As a vegetarian I am always looking for new news to serve Tofu , which , when well cooked is delicious . Here the Tofu is deep fried till crisp and served with a spicy hot bean sauce. The original recipe Asian Home Gourmet called for chicken stock but I use Vegetable stock , the choice is yours.
1 lb 4 oz tofu
1 cup Soy or vegetable oil
4 oz black mushrooms
1 tsp garlic , minced
1 oz Hot Bean Paste
Salt to taste
1 cup Vegetable stock
4 spring onions , sliced into 1 ” pieces
1 tsp sugar
1 tsp sesame oil
1/4 tsp freshly ground pepper
2 tsp dark soy sauce
1 tsp cornstarch for sauce thickening
2 large tomatoes , seeded , peeled and sliced in strips.
Cut the bean curd into 1/2 inch cubes .
Heat the wok , add the oil and deep fry the tofu cubes in batches until lightly browned. Drain and keep hot in the oven .
Saute the sliced black mushrooms , garlic , salt , hot bean paste , sugar , dark soy sauce , sesame oil and spring onion. Add the stock .
Add the deep fried tofu and thicken with cornstarch mixed with water.
Place in a shallow dish and sprinkle with black pepper and strips of tomato.
Serve with freshly steamed rice.