Yu Dofu Kyoto Style Plain Simmered Bean Curd Recipes

Steps:

• Dice the tofu into 1 inch cubes and arrange in a large, shallow earthenware casserole. Add boiling water to cover and place over medium heat.
• Combine, in a sauce pan, the soy sauce, sake, sugar, bonito shavings, and 2/3 cup water. Heat on medium-high and simmer for 3 minutes then turn off heat.
• When the water the tofu is cooking in starts to boil, remove the casserole to the table. Pour 1/4 cup of the prepared sauce into individual saucers and place before each guest, together with a saucer of chopped scallion and grated ginger. Cut each lemon in half and serve one half to each guest.
• Each guest helps themselves, transferring the tofu to an empty saucer. Have each guest squeeze the lemon into their prepared sauce and dip the tofu into the sauce then into the scallion and ginger, as preferred, and enjoy.

Steps:

• Cut bean curd into 2 forming two triangles.
• You should have 16 all in all.
• Fry bean curd till golden.
• Set aside.
• Heat a little oil and stir fry garlic.
• Add in ground pork or shrimp.
• Saute till no longer pink.
• Add black bean garlic sauce, garlic sauce, soy and stock.
• Let simmer awhile.
• Correct seasoning, add more chili if you want it hotter.
• Thicken with cornstarch mixed in water.
• Put back all the cooked tofu in the sauce.
• Let it simmer in low heat until flavor gets absorbed.
• Garnish with spring onions.

Steps:

• Put cornstarch into a cup and slowly add 1/4 cup of the vegetable stock (make sure it is room temperature or cooler) and mix well.
• Add wine, soy sauce and sesame oil.
• Mix well.
• Cut scallion into 1 1/2-inch lengths.
• Heat vegetable oil in a wok over medium heat. When hot, put in ginger and garlic. Stir fry for 10 seconds.
• Put in scallion and broccoli.
• Fry for 1 minute. Add 1/2 cup vegetable stock and the salt. Bring to a simmer.
• Cover and cook over a medium heat for a minute, until broccoli is tender-crisp.
• Remove broccoli with a slotted spoon.
• Turn heat to low and add tofu.
• Let it heat through.
• Add cornstarch mixture.Stir very gently.
• Put broccoli back in wok.
• Serve as soon as the sauce is thick and everything is heated through.