One certain thing I can say about my two weeks in China — I did not have enough Chinese food. But I have a couple of Chinese cookbooks now — about two shelves. Almost three? And this trip helped me understand this food a little better so there will be more Chinese food here.
Here’s a combination of Fuchsia Dunlop’s recipe with what we had one day for breakfast somewhere in Beijing hutongs — home style tofu.
WHAT WENT IN
— about 2 cups peanut oil
— 1 lb firm tofu, cut into 1/2” thick slices
— 1 red pepper, seeded and cut
— 1 cubanelle pepper, seeded and cut
— 1 bunch scallions, cut in 2” lengths, white and green parts separated
— 3 large garlic cloves, sliced
— ginger, peeled and sliced, the amount to match that of garlic
— 3 Tbsp Sichuan broad bean paste (doubanjiang),
— 1 cup chicken broth
— 2 tsp light soy sauce
— 1/2 tsp powdered sugar
— 2 tsp potato starch mixed with 5 tsp of water
THE PROCESS
1. In a wok, heat the oil to 350°F and fry tofu in batches until golden. Dry on paper towels.
2. Pour the oil out leaving about 3 Tbs in the wok.
3. Turn the heat to medium, add ginger and garlic to the wok and stir-fry until fragrant and garlic turning blond.
4. Add the bean paste and stir until glossy and fragrant.
5. Add tofu, stock, soy sauce, sugar, and cook in for a few minutes to let tofu soak in the flavors.
6. Add peppers and scallion greens. Stir fry for a couple of minutes.
