Assorted Tofu
A Korean-style stir-fry featuring tofu as the main ingredient, combined with carrot, beef, peas, mushrooms, and other ingredients. Delicate in flavor and appealing in presentation.
Ingredients
Tofu (cut into pea-sized cubes)
250 g
Carrot (peeled, cut into pea-sized cubes)
50 g
Beef (cut into pea-sized cubes)
100 g
Fresh tofu (duplicated in original, suspected to be a different variety or a supplementary amount of the same tofu)
200 g
Mushrooms (cut into a matching size)
100 g
Peas (peeled)
to taste
Soybean oil (for frying and stir-frying)
250 g (about 75 g actually consumed)
Cooking wine
25 g
Soy sauce
50 g
Fine salt
2 g
Sugar
10 g
Green onion (peeled, minced)
10 g
Ginger (peeled, minced)
5 g
MSG
2 g
Starch (for thickening)
15 g
Instructions
1
Preparing the Ingredients
Cut the tofu, peeled carrot, and beef into pea-sized cubes; shell the peas; peel the green onion and ginger and mince both finely.
2
Pre-cooking the Ingredients
Heat a wok over high heat, add the soybean oil and heat to about 50% hot, then add the tofu cubes and stir-fry briefly. Remove and drain. Blanch the carrot cubes and the peas separately in boiling water, then remove and drain.
3
Stir-frying to Finish
Wipe out the wok, add 25 g soybean oil, and when hot add the beef, minced green onion, and minced ginger. Stir-fry briefly, add a little water, then add the soy sauce, salt, sugar, and cooking wine. Once the sauce comes to a boil, add the tofu cubes, carrot cubes, peas, and MSG, thicken with starch, and serve.
