Jia Chang tofu stir fry
Chinese cuisine › Sichuan · Chinese Cooking Demystified · ♥ 22.3K likes · 916.7K views · 10 min video
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Read about tofu in the BrightCulinary Book
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Ingredients
Method
Techniques
- 1 whole soft tofu
- 1 tbsp pixian douban
- 2 cloves garlic
- 1 inch ginger
- 1 cup water or stock
- ¼ tsp stock concentrate
- 1 tbsp light soy sauce
- ¼ tsp salt
- ½ tsp sugar
- 0.125 tsp white pepper powder
Mix the sauce: one cup of water or stock, a quarter teaspoon stock concentrate, one tablespoon light soy sauce, a quarter teaspoon salt, half a teaspoon sugar and an eighth teaspoon white pepper powder.
Jiachang tofu: pre-fry, sauce and ingredients
- 2 whole green garlic
- 1 whole mild chili
- 5 g Muar woodear mushrooms
Reconstitute 5 grams of woodear mushrooms in cool water for 30 minutes.
Deep fry the soft tofu starting at 180 at max flame for about three minutes until floating, gently pulling apart any that stick.
Once floating, flip them around and give another 30 seconds, then take them out.
- ½ tbsp oil
Long yao: get the wok piping hot, shut off the heat, add about half a tablespoon of oil and swirl for a nonstick surface.
- 30 g pork belly
Over medium heat fry 30 grams of sliced pork belly about three minutes to render out the lard.
Shut off the heat, add the chili bean paste, make sure it is not burning, then swap the flame to medium low.
Frying out the red oil
Fry out the red oil for about three or four minutes until the oil separates out vibrant red, then add the aromatics and swap to medium high.
Quick thirty second fry, then swirl a tablespoon of Shaoxing wine around the sides of the wok.
- 1 tbsp liardio
Tofu in, quick mix; woodear in, quick mix; add the sauce, flame to high and bring to a boil.
Once the liquid has reduced by about a quarter, around five minutes, add the vegetables and cook about thirty seconds.
- 1 tbsp cornstarch
- 3 tbsp water
- MSG
Add the cornstarch and water slurry, mix and let it thicken, and optionally sprinkle in MSG.