Scrambled Silken Tofu
Sauté scallions and ginger in lard, then stir in soft tofu mashed to a thick, soup-like consistency and finish with a cornstarch slurry for a silky, savory finish.
Ingredients
silken tofu
to taste
lard (preferably lard or chicken fat)
to taste
minced scallions
to taste
minced ginger
to taste
fine salt
to taste
Shaoxing wine
to taste
MSG
to taste
chicken stock
to taste
wet cornstarch slurry (for thickening)
to taste
chicken fat (for drizzling)
to taste
Instructions
1
Bloom the aromatics
Place a wok over the burner, add the lard, and once the oil is hot, add the minced scallions and minced ginger and stir briefly.
2
Cook the tofu
Add the silken tofu and stir-fry for 2 to 3 minutes, breaking the tofu apart as you stir. Then add the fine salt, Shaoxing wine, MSG, and chicken stock, and stir into a thick, soupy consistency.
3
Thicken and finish
Finally, stir in the wet cornstarch slurry to thicken, drizzle with chicken fat, and the dish is ready to serve.
