Hunan Tofu
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
Ingredients:
1/3 cup country ham, julienned
1 Tbsp Chinese cooking wine
1 1/4 lb (20 oz) firm tofu, drained
2 Tbsp vegetable oil
4 green onions, julienned
2 red Thai chiles, seeded and sliced thin
4 tsp garlic, minced or sliced thin
3 Tbsp Chinese black bean sauce or fermented black beans
1 cup chicken broth
1 tsp dark soy sauce
1/2 tsp sesame oil
1 tsp cornstarch
1 Tbsp water
Instructions:
Mix the ham and sherry in a small bowl and set aside to marinate. Cut the tofu into 1/2 inch slices. Pat the tofu dry and deep fry in hot oil- about 360 degrees F. Add the tofu one piece in at a time because it will bubble and boil quite a bit. Fry for at least a minute before turning tofu.
Remove the tofu from the oil and drain on a paper towel. Heat 2 Tbsp of vegetable oil in a wok or large saucepan over high heat. When the oil is hot, sauté the green onions, chiles, and garlic until fragrant- about one minute. Add the black bean sauce or fermented black beans, and the ham. Stir in the chicken broth, dark soy sauce, and sesame oil. Mix the cornstarch and water together in a small bowl. When the liquid begins to boil, pour the cornstarch mixture into the pan, reduce to a simmer and stir until it thickens. Add the fried tofu and gently stir to coat the tofu in the sauce. Simmer for three minutes. Serve hot with steamed rice. Makes four servings.
Adapted slightly from userealbutter.com