Sizzling Bean Curd With Ginger Anakake Sauce Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 1/2: Bean curd cakes,
3 tbsp: Soy sauce,
1/3 cup: Cornstarch,
2 tbsp: Brown sugar, or 1 tb. honey
2: Egg whites,
2 tsp: Cornstarch, dissolved in 2
Oil for deep frying,
, tablespoons of water
SAUCE:,
2 tsp: Ginger, fresh, peel & grate
2/3 cup: Vegetable stock, or water
Directions:
To prepare the sauce, combine the stock or water, soy sauce and
sugar in a small saucepan and bring to a boil. Stir in the dissolved
cornstarch and the ginger, and cook for about one minute more until
thick. Keep the sauce warm while you fry the bean curd.
Combine the cornstarch and egg whites in a small bowl; mix until
smooth. Cut the bean curd into 12 equal cubes or thin rectangles, dip
them into the batter, and deep fry them in oil heated to 375 degrees
(F) until golden brown. Drain them briefly on a wire rack, then
transfer onto absorbent paper. Serve them immediately, topped with
the hot sauce. misc06
Source: William Shurtleff & Akiko Aoyagi; The Book of Tofu
MMed by: earl.cravens@salata.com
Submitted By EARL CRAVENS On 12-24-94
Source from luhu.jp
sugar in a small saucepan and bring to a boil. Stir in the dissolved
cornstarch and the ginger, and cook for about one minute more until
thick. Keep the sauce warm while you fry the bean curd.
Combine the cornstarch and egg whites in a small bowl; mix until
smooth. Cut the bean curd into 12 equal cubes or thin rectangles, dip
them into the batter, and deep fry them in oil heated to 375 degrees
(F) until golden brown. Drain them briefly on a wire rack, then
transfer onto absorbent paper. Serve them immediately, topped with
the hot sauce. misc06
Source: William Shurtleff & Akiko Aoyagi; The Book of Tofu
MMed by: earl.cravens@salata.com
Submitted By EARL CRAVENS On 12-24-94
Source from luhu.jp