Tofu, Fried, with Pork and Black-Bean Sauce (Peng's Home-Style Bean Curd)

Tofu, Fried, with Pork and Black-Bean Sauce (Peng's Home-Style Bean Curd)

Info

Rating
Calories
452.0
Protein
24.0
Sodium
712.0
Fat
36.0

Description

Fried tofu takes on a meaty texture in this traditional Hunan dish that goes from pleasantly spicy to five-alarm fire in a matter of teaspoons. Pungent fermented beans add a satisfying fragrance to the sauce, perfect for spooning over rice.

Ingredients

3 oz pork tenderloin (preferably from tail end), thinly sliced crosswise (1/3 cup)
1 teaspoon Chinese Shaoxing cooking wine or medium-dry Sherry
1/4 teaspoon salt
1 (14- to 16-oz) block of firm tofu
1 cup plus 3 tablespoons peanut oil
2 (4- to 5-inch) fresh mild red chiles (sometimes called finger chiles), thinly sliced diagonally, then seeded
1 tablespoon finely chopped garlic
2 1/2 to 3 tablespoons Chinese fermented black beans, rinsed well and drained
3/4 cup chicken stock or reduced-sodium chicken broth
1/4 teaspoon dark soy sauce
3/4 teaspoon potato starch
1 tablespoon water
3 scallions, greens thinly sliced diagonally (reserve remainder for another use)
1/2 teaspoon Asian sesame oil
1 to 2 teaspoons Asian chile oil
Special equipment: a well-seasoned 14-inch flat-bottomed wok; a deep-fat thermometer
Accompaniment: white rice

Directions

  1. Stir together pork, wine, and salt in a small bowl.
  2. Cut tofu lengthwise into 1/4-inch-thick slices, then cut each slice crosswise into thirds. Blot tofu pieces between layers of paper towels to absorb excess moisture. Repeat with 1 or 2 changes of dry paper towels.
  3. Heat 1 cup peanut oil in wok over high heat until thermometer registers 375°F. Cook tofu in 5 or 6 batches, stirring to keep slices from sticking together and turning over as needed, until golden, 1 to 2 minutes per batch. Transfer tofu as fried with a slotted spoon to paper towels to drain. Return oil to 375°F between batches. Carefully transfer oil to a heatproof container to cool (before discarding), then wipe wok clean.
  4. Reheat wok over high heat until smoking, then add remaining 3 tablespoons peanut oil, swirling to coat wok evenly. Add chiles and garlic and stir-fry until fragrant, about 1 minute. Add pork mixture and stir-fry until no longer pink, 1 to 2 minutes, then add black beans and stir-fry until fragrant, about 1 minute. Add stock, tofu, and soy sauce and simmer 3 minutes.
  5. Stir together potato starch and water in a small bowl, then add to tofu mixture in wok and simmer, stirring until sauce is thickened, about 1 minute. Add scallion greens, stirring until just wilted, then remove from heat and stir in sesame oil. Stir in chile oil to taste.

Tags

    Wok Chicken Garlic Onion Pepper Pork Soy Stir-Fry Gourmet
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