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Red Cooked Tofu
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    Red Cooked Tofu

  • 1 lb firm tofu, weighted and drained, then cut into squares
  • 4 ozs pork tenderloin, cut into matchsticks, -- (4 to 6)
  • and put in the marinade:
  • 2 tsp soy sauce
  • 2 tsp rice wine or ginger wine or sherry
  • 1 tsp or more of cornstarch(cornflour)
  • 1 tsp sesame oil
  • The Rest:
  • 12 good dried Chinese black mushrooms**
  • 2 carrots, parboiled for a minute or two and cut into chunks
  • 1 cup snow peas, trimmed
  • 4 green onions, cut into 2 inch pieces -- (4 to 5)
  • 2 habs seeded and chopped up
  • Braising stock:
  • 2 cups chicken broth
  • 2 tbls dark soy sauce
  • 2 tbls ketjap manis(sweet dark soy sauce)
  • 1 tsp sesame oil
  • 1 tbl red chile paste
  • **Remember, the more costly, the better mushroom. Let these soak in boiling water to cover for at least an hour, then remove, sqeeze dry and cut into strips. Always remove the stem, it is too tough to eat

    Marinade:
    Mix this all up and add the pork strips, use your hands and mix them all around in it and then let it sit for at least an hour, longer is OK

    First, stir fry the tofu pieces, until browned, and remove and keep warm. Then in about 1 tbls oil, stir fry the pork pieces, and the marinade, and remove it also and keep warm. Stir fry the mushroom strips, and the carrots, and then add the broth mixture to the wok, and bring to a boil, turn down to simmer, add the pork and the tofu and the habs, and let this simmer for about 20 minutes. Mix up 1 tbls water with 1 tbls corn starch and have ready to add at the last. Add the snow peas, and the green onions and the thickener and serve about two minutes later. Serve with Thai rice....a great dish, not nearly as difficult as it looks, took me about half an hour to figure it out and put it together. Cheers, Doug in BC

    From: Doug Irvine
    Posted By: Doug Irvine, dougandmarie@home.com
    Post Date: 1999

    *BACK TO PORK*







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