Bagongshan Tofu
A signature Bagong Mountain dish: tofu that is deep-fried and braised, with a crisp exterior and tender interior, golden in appearance like jade inlaid with gold.
Ingredients
Bagongshan tofu (cut into 2 cm cubes)
250 g
Cooked bamboo shoots (cut into thin slices)
25 g
Rehydrated wood ear mushrooms
50 g
Shrimp roe
10 g
Chopped scallions
5 g
Salt
2 g
Soy sauce
50 g
Wet starch (mixed with a little water into a paste)
100 g
Rendered pork fat (used in two portions)
50 g
Peanut oil (about 100 g actually used)
500 g
Water (added during braising)
50 g
Instructions
1
Prepare the ingredients
Cut the tofu into 2 cm cubes, place in a pot of cold water and bring to a boil, then remove and drain in a fine-mesh sieve. Cut the bamboo shoots into thin slices. Mix the wet starch with a little water to form a paste.
2
Fry the tofu
Place the wok over high heat, add peanut oil and heat to five-six-to-six tenths hot. Coat the tofu in the starch paste, then drop it into the oil. Fry until golden, then remove with a strainer to drain off the oil.
3
Braise and thicken
Keep the wok over high heat, add the rendered pork fat (15 g) and bring to five tenths hot. Add the shrimp roe, bamboo shoot slices, wood ear mushrooms, and chopped scallions, and stir-fry a couple of times. Add the tofu, soy sauce, salt, and 50 g of water, then pour in the remaining starch paste to thicken. Toss quickly a few times and it is done.
