Stir-Fried Dried-Style Tofu
A Zhejiang-style dish made by blanching firm tofu, then stir-frying it with preserved melon, pickled ginger, and other seasonings.
Ingredients
oil
5 g
sugar
1 g
fine salt
3 g
MSG
2 g
sesame oil
5 g
peanut oil
70 g
Instructions
1
Step 1
Cut the firm tofu into large blocks. Place them into a pot of boiling water, add 1 g salt, cover, and simmer over medium heat until the tofu develops pores. Remove and place into a bowl, score a few cuts on the surface, drain off the water, and slice off the tough outer skin. Soak the pickled cucumber and pickled ginger in cold water to remove their saltiness, then cut both into thin shreds. Finely mince the dried shrimp.
2
Step 2
Place a wok over medium heat, add 50 g peanut oil, and heat until hot. Add the tofu and continuously stir-fry with a metal spatula until the tofu becomes dry and turns golden yellow. Add the pickled cucumber shreds, pickled ginger shreds, minced dried shrimp, and chopped scallion, and stir-fry until fragrant. Then add the remaining peanut oil, soy sauce, fine salt, sugar, and MSG, and stir-fry thoroughly so the flavors are absorbed. Drizzle with sesame oil and serve.
