||Click here to print this recipe
[Prep: 20 minutes | Cook: 20 minutes| Serve: 4 | Calorie: 420 per serving ]
These are golden squares of bean curd that have been deep-fried. You'll find them in cellophane bags in the refrigeration section of Asian markets, sold under a variety of names, such as Bean Kow or Bean Curd Puffs or Tofu Puffs. Deep-frying makes them very chewy.
The beauty of deep-fried bean curd is that it becomes super absorbent. That's why tofu puffs are popular in stews (it's best to briefly blanch them before using to remove excess oil). However, I confess I have an addiction to eating them right out of the bag. Other people indulge in slices of cheese or a carton of ice cream during their midnight raids at the refrigerator - I devour tofu puffs. At least it's healthier!
1- Minced beef, 400g
2- Minced garlic, 1 tbsp
3- 1 medium onion, peeled, diced
4- Diced shallot, 1 tbsp
5- 2/3 cane of hot water
6- Medium tomato, cut into pieces, 2 tomato
7- shimeji mushroom, stemmed off
8- 15 tofu puff, cut into pieces
9- Korean chili paste, 1 tbsp
.: 醃料 Seasoning :.
1- Sugar, 1/2 tsp
2- 1 large egg
3- Water, 2 tbsp
5- White pepper, 1 tsp, optional
6- Fish sauce, 1/2 tbsp
Combine the beef with the seasoning. Marinade it for 15 minutes. Divide the pork into 12-14 small pieces. Pan-fry the pork until it is fully cooked (6-8 minutes). Drain it in a sieve over a bowl. Put it aside.
Clean and dry the pan well. Heat it again with 1/2 tbsp of oil over high heat until hot. Add in the garlic, shallot, and onion with 1/3 tsp of salt. Stir-fry the ingredients until the onion is soft (about 2-3 minutes). Add in the bell pepper and tomato with 1/3 tsp of sugar. Mix it well and stir-fry for 2 minutes.
Add in the chili paste, hot water and bring it to boil. Turn the heat to medium-low. Add in the mushroom, tofu puff and beef. Cover and simmer for 5 minutes. Mix it well and dish it up. Serve it hot.
1- It is better to stir the beef until it is sticky when you combine the seasoning. The pork texture will be tender if you do this.
2- Divide the beef into small pieces so that it is easier to cook through
4- You can add some corn starch mixture (corn starch with cold water) to thicken the sauce
Tony and Karen Kitchen Service Center
||My 2nd cook book is available now in Hong Kong. You can find it in the well known book stores in Hong Kong. The price is only 48$ HKD. The book contain both English and Chinese Instruction. It has a lot of secret recipes that I have never disclosed in the website. If you live outside of hong kong, you can buy my book in YesAsia For more detail, Please click here for detail.
Thank you so much for your support!