Stir-Fried Tofu Curd
A Beijing-style dish of silken tofu mashed into a pale, thick, melt-in-the-mouth purée, rich with scallion aroma and especially suitable for elderly diners.
Ingredients
soft tofu (washed and drained)
to taste
clear broth
to taste
Shaoxing wine
to taste
chicken fat
to taste
cornstarch (slurry for thickening)
to taste
salt
to taste
rendered pork fat
to taste
scallion (finely chopped)
to taste
ginger (finely chopped)
to taste
MSG
to taste
Instructions
1
Prepare the ingredients
Finely chop the scallion and ginger. Rinse the tofu under clean water and drain it well.
2
Stir-fry
Place a wok over heat and add the rendered pork fat. Heat to about 40-50% hot, then add the chopped scallion and ginger and stir-fry briefly. Immediately add the tofu, break it apart, and stir-fry for 2-3 minutes, stirring continuously with a spatula.
3
Season and thicken
Add the salt, Shaoxing wine, clear broth, and MSG, and stir into a thick soupy consistency. Thicken with the wet cornstarch slurry and drizzle in the chicken fat to finish.
