Chinese Mushroom Smothered Bean Curd Aka Tofu Recipes

Steps:

• Quarter your bean curd squares then cut into 2 triangles. Turn each on longest side and cut thru to make 3 thin triangles from each. Set aside.
• Cover mushrooms with 3/4 cup boiling water and soak 1 hour. Lightly squeeze to let liquid drain back into bowl [NOTE this is where you get the mushroom liquid. The soaking water not the rinse step] then rinse briefly and squeeze dry. Destem and cut cap into 1/2 inch wide slices. Place scallions, ginger, mushrooms and curd on work tray. Measure mushroom liquid if you are short 1/2 cup add some stock or water.
• Heat large heavy skillet over high until hot. add oil. Swirl. heat for 15 seconds. Lower heat to med and place scallions and ginger in and stir rapidly a few times. Add the sherry, soy, sugar and mushroom liquid. As it sizzles to boil add mushrooms and bean curd. Turn gently a few times. Adjust heat to maintain gentle simmer. Cover and simmer for 10 to 12 minutes. Turn contents half way thru.
• You should be minus the liquid or close to it at this point. Add the oil and turn once more. The serve.

Steps:

• Remove stems from mushrooms and discard or save for another use. Wipe caps clean with a dry towel.
• In a bowl, combine the pork, turnip, soy sauce, water chestnuts, salt, and sugar until thoroughly mixed. Spoon stuffing tightly into mushroom caps. Arrange in a steamer basket, stuffing side up, over boiling water. Cover, and cook for 30 minutes. Serve hot.

Steps:

• Press the bean curd for 2 hours. Dry with towels and cut into 9 pieces. Use a very thin 5 to 6 inch bamboo or wooden skewer thread 4 small squares of curd onto each. Leave space between each.d Place in covered steamer pot in well aired room for 2 to 4 days. {Trust me you want it well aired.} It will develop a orangish yellow mold and have a slippery appearance and strong odor.
• Grind the crushed peppers, peppercorns and fennel. Add salt and mix well then pour into a dish. Carefully take a skewer and sprinkle seasoning mix over all of the fermented curd. Repeat until done.
• Put into a wide-mouth jar and pull out skewers carefully. Pour wine to cover and sprinkle salt mix on top. Cover in keep in refrigerator. IT will be ready to use in a week and will keep indefinitely.
• NOTE this is highly seasoned. Use small portions. If wine is too strong use salt dissolved in water. It may be made without the spices and just the salt.