Stir-Fried Tofu Curd
Stir-Fried Tofu Pudding is a soft dish from the Qing Dynasty imperial kitchen, with an appearance and texture similar to Beijing’s popular snack tofu pudding (dofu nao). It has a pale color, thick saucy consistency, and a soft, tender, fresh, and fragrant profile.
Ingredients
vegetable oil
to taste
chopped scallion
to taste
minced ginger
to taste
soft tofu (southern-style)
to taste
fine salt
to taste
Shaoxing wine
to taste
MSG
to taste
vegetable broth
to taste
cornstarch slurry (diluted)
to taste
sesame oil
to taste
Instructions
1
Stir-frying
Place a wok over high heat, pour in the vegetable oil, and heat until about 40-50% hot. Add the chopped scallion and minced ginger and stir briefly—just before they turn golden, add the tofu. Stir-fry for 2–3 minutes, breaking the tofu apart with your spatula as you go.
2
Seasoning and thickening
Add the fine salt, Shaoxing wine, MSG, and vegetable broth, and stir until the mixture takes on a thick, pudding-like consistency. Thicken with the diluted cornstarch slurry, drizzle with the sesame oil, and serve.
