On my last post, I talked about my favorite childhood dish. After that it got me thinking and craving for my other favorite foods. I guess you can say that it snow balled into this massive long list of food I wanted to make again. It has been awhile since I last had any of these feel good dishes.
Cantonese fried tofu (which I am sure is the technical term) is something I grew up eating. If you are not a fan of tofu, then chances are you probably won’t be making this but if you are like me, and you love eating this power packed protein goodness then yeah you will dig it.
Growing up in a house where we all love eating anything rice and noodles, this is a pretty popular dish. For one, the tofu is deep fried into crispy golden squares which I love and then my mom would pour this creamy eggs sauce with a vegetables over it which is so simple and lovely. This dish is good served as is or accompanied with a hot bowl of steam rice.
Cantonese Fried Tofu
1 (14oz) container regular tofu (medium firm)
¼ cup canola oil
Salt and pepper
Cut tofu into squares or cube. Then, spread it in a single layer on a clean dish towel or on an absorbent paper towel. Pad it to absorb excess liquid and then let it stand for about 10 minutes. Then season it with salt and pepper. Heat oil in a wok over medium high heat. Deep fry the tofu in batches, until lightly brown. Drain on paper towel.
Cantonese egg sauce
2 cups vegetable or chicken stock
Salt and pepper
¼ cup carrots, sliced
2 tablespoon Shoaxing Chinese cooking wine*
2 tablespoon cornstarch
1 tablespoon cold water
1 large egg, lightly beaten
1/3 cup baby bok choy*, washed.
In a medium saucepan, bring the vegetable or chicken stock to a boil. Then add in the carrots and then season it with salt and pepper. Let it cook further until the carrots are tender. Now, add in the Shoaxing wine. Mix the cornstarch with the cold water and then add in to the stock and stir until it thickens. Drop the beaten egg in the sauce and keep string. Lastly, add in the baby bok choy and cook it further for only a minute to avoid it from being over cooked. Pour this sauce over the deep fried tofu and serve it while it’s still warm.
Shoaxing Chinese cooking wine (Rice wine) can be found at your local grocery store at the international aisle. Substitute dry sherry if unavailable.
Baby bok choy is a leafy chinese vegetable also known as pak choi. It has a mild mustard taste and it is good braised or stir-fried. It is widely available at your local grocery store.