Saturday, February 24, 2007
Easy Golden Coin Japanese Tofu
1 to 2 tubes Japanese egg tofu. This is easily obtained at most Chinese supermarket. Half a cup of corn flour (some excess cornflour can be use to thicken sauce) 2 large beaten eggs – 1 for coating and 1 for sauce (plus any extras) 1 carrot- cut into julienne Sliced spring onions 1 can of straw mushrooms, cut into half length ways 150g of mangetout, cut off any stringy edges. 2 cloves of garlic, chopped finely seasonings soya sauce 1 cup of chicken stock salt and pepper, if wished First cut the tops off the Japanese tofu tube and slide out the tofu carefully on to a cutting board. Cut across the tofu into medallions and they look like coins. Dip the tofu coins into corn flour and then into beaten egg and again into the corn flour. Shallow fry them in hot oil, turning once when the underside is golden brown. Set aside fried coins, draining on kitchen towel. For the sauce, fry the garlic in some oil till fragrant. Add in the julienne carrot and mangetout. Stir fry the ingredients for 3 minutes. Then add in the chicken stock and bring to boil. Lower the heat into a simmer. Add in some soya sauce, taste and adjust seasonings. Mix about 2 tsp of the excess corn flour with a bit of water to make a smooth mixture. Now take all the beaten egg and trickle them in slowly into the sauce to make delicate “clouds”. Do not stir at this point. Allow the egg mixture set and cook in the sauce. This will take about 1 to 2 minutes. When sauce is ready, pour in the corn flour mixture to thicken the sauce. Pour sauce over the fried coins in a serving plate. Garnish with the chopped spring onions. Serve immediately. |
