Pooning tofu
Chinese Cooking Demystified · ♥ 22.3K likes · 916.7K views · 10 min video
Read about tofu in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- Pooning tofu
Cut a block of soft tofu into one centimeter thick triangles.
- 1 whole soft tofu
- 2 cup oil
Get a pot of oil, about two cups in a round bottom wok, up to 180 centigrade.
Carefully drop in the tofu triangles; the temperature will fall, which is fine, the target is 140.
Do not break them apart until they have formed; once floating after about three minutes, dial the flame to medium low and fry eight minutes more.
- 25 g jiucai Chinese chives
For the sauce, chop the tough ends off 25 grams of jiucai Chinese chives, mince them and put them in a bowl.
- ½ tsp salt
- 1 tsp fish sauce
- ½ cup water
Add half a teaspoon of salt and mix, then a teaspoon of fish sauce and half a cup of water.
- 1 whole Thai bird's eye chili
- ½ tsp freshly ground black pepper
- ¼ tsp salt
- ½ tsp sugar
- 1½ tbsp fish sauce
- 3 tbsp water
Alternative sauce: a sliced chili or two of Thai bird's eye, half a teaspoon of freshly ground black pepper, a quarter teaspoon salt, half a teaspoon sugar, a tablespoon and a half of fish sauce and three tablespoons of water.