CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Vegetables |
Asian |
Appetizer, Tofu |
8 |
Servings |
INGREDIENTS
16 |
oz |
Tofu |
1 |
|
Celery stalk |
2 |
oz |
Carrot |
2 |
oz |
Green pepper |
3 |
|
Shiitake, fresh or dried |
1 |
|
Egg, beaten |
1/2 |
t |
Sugar |
1 |
t |
Salt |
2 |
t |
Sesame oil |
4 |
T |
Flour |
|
|
Vegetable oil, for |
|
|
deep-frying |
|
|
Ketchup and Szechuan |
|
|
pepper-salt |
INSTRUCTIONS
By: Junko Lampert, The Tofu Cookbook (Japan) Press tofu with a light
weight. Mince vegetables and shiitake. When dried shiitake are used,
prepare them according to instruction. In a large bowl combine all the
ingredients except the last two. Knead thoroughly. Add a little more
flour if the mixture is too soft. In a frying pan or wok heat the oil
to 350F/180C. Drop spoonfuls of the mixture into it and fry to a
golden color. Serve hot with ketchup and Szechuan pepper-salt.
SHIITAKE ... Black mushrooms from Asian, sometimes available in fresh
form, but usually you will be using dried ones. Soak in water to
rehydrate and clean. Cut off and discard the stems. Strain the water
in which the shiitake were soaked (a coffee filter works well to catch
the grit/sand) and use liquid in soup or sauce. SZECHUAN PEPPER-SALT
is called Hua-chiao-yen. Szechuan peppercorns are reddish brown. But
the seeded ones if possible; if not, pick through and discard the
black kernels. Only the husks are used in cooking. The pepper-salt dip
is a popular flavoring for ddep-fried foods. Combine 1 part
peppercorns to 3 parts salt in a dry frying pan. Heat over very low
heat until the peppercorns smoke slightly. Cool and grind in a mortar
or pepper grinder. You can also crush the peppercorns sufficiently
with a rolling pin. Add to sauce. Junko Lampert, The Tofu Cookbook:
Recipes for Traditional and Modern Cooking. Originally published 1983
by Shufunotomo Co. US edition by Chronicle 1986. By "patH"
phannema@wizard.ucr.edu
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