Fanchie Dofu
Ingredients| 24 oz tofu 5 tbsp oil 1 tsp salt 2 tomatoes, cut into 8 wedges 1 garlic clove, minced 1 tsp sake 3 tbsp water 1/2 leek or onion, diced 1 tbsp cornstarch dissolved in 3 tb - wate, r 1 cup green peas, parboiled |
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Cut tofu lengthwise into half, then crosswise into 1/2-inch thick
pieces. In a small pot, bring 3 cups of water to a boil. Drop in the
tofu & return to a boil. Then quickly empty the tofu into a colander
to drain.
Heat a wok & coat with 4 tb oil & the salt. Add tomatoes & saute till
soft. Add tofu, garlic & sake. Saute for 2 or 3 minutes. Add water &
leek. Reduce heat & simmer for 4 to 5 minutes. Stir in dissolved
cornstarch & remaining oil. Simmer for 1 more minute until thick.
Add peas just before serving.
Shurtleff & Aoyagi, "The Book of Tofu"
Servings:
4
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