MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Guizhou Lianai Doufu
 Categories: Chinese, Vegetarian
      Yield: 2 servings

      1 lb Firm bean curd (tofu)

MMMMM--------------------------FILLING-------------------------------
      1 tb Peanut oil
      3 tb Minced fresh cilantro
      2 tb Finely chopped garlic
      2 tb Finely chopped scallions
  1 1/2 tb Minced peeled fresh ginger
      2 ts Red chile flakes or powder
      1 tb Dark soy sauce
      1 ts Sugar
    1/2 ts Salt
    1/2 ts Sesame oil
      2 c  Peanut oil, for frying

MMMMM---------------------------SAUCE--------------------------------
      1 tb Peanut oil
      1 tb Finely chopped garlic
      1 tb Minced peeled fresh ginger
      1 tb Dark soy sauce
      1 tb Rice wine
      2 ts Light soy sauce
      1 ts Sugar
      1 c  Chicken stock
      1 ts Cornstarch, mixed with
      1 ts Water
      2 ts Sesame oil

  DRAIN THE BEAN CURD AND CUT IT into 2-inch squares. Set to drain
  further on paper towels. Heat a wok or large saute pan until is is
  hot. Add the oil and all the filling ingredients and stir-fry for 1
  minute. Put the cooked ingredients in a bowl and allow them to cool
  thoroughly. Heat a wok or large saute pan until it is hot. Add the 2
  cups oil and, when it is hot, deep-fry the bean curd on both sides
  until it is golden brown. Remove the bean curd squares from the wok,
  drain them well on paper towels, and allow them to cool thoroughly.
  Drain and discard the oil. Take each of the bean curd squares and,
  with a knife, split it slightly open on one side so a pocket is
  formed. Place a spoonful of cooked filling in each of the pockets.
  Continue to fill the squares until you have used all the bean curd.
  Wipe the wok clean, reheat, and add 1 tablespoon oil. Then add the
  garlic and ginger, and stir-fry for 30 seconds. Then add the rest of
  the ingredients except the cornstarch mixture and sesame oil. Bring
  the mixture to a boil, return the fried bean curd pieces and cook
  over medium heat for 3 minutes. Now add the cornstarch mixture, stir
  gently to combine, and then add the sesame oil. Give the mixture a
  final turn and serve at once. Serves 4 as part of Chinese meal, or 2
  as a single dish.

  KEN HOM  PRODIGY GUEST CHEFS COOKBOOK
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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Fried Tofu
 Categories: Vietnamese, Vegetarian
      Yield: 4 servings

           Stephen Ceideburg
      7 oz Firm Chinese tofu
           Oil for deep-frying

  Deep-fried tofu is used everywhere in Southeast Asia as a hot
  appetizer with a dipping sauce  or as a meat substitute. The first
  step of pressing the tofu may not be necessary if your tofu is firm
  enough; just drain it thoroughly. Most Japanese-style tofu will have
  to be pressed.
  1. Drain tofu cakes well. Wrap in a clean kitchen towel or several
  thicknesses of paper towel, place in a plate set on a sheet pan, and
  invert another plate on top. Place a 1-pound weight (canned food, a
  cookbook, etc.) on the top plate. Let stand 30 minutes, unwrap, and
  drain. The tofu will have exuded a lot of liquid. The recipe may be
  prepared ahead of time to this point and refrigerated.
  2. Slice pressed tofu into squares, triangles, or other shapes about
  1/8 inch thick. Heat oil to 350 degrees F in a wok or other deep pan.
  Fry tofu pieces a few at a time until puffy and golden brown, 6 to 8
  minutes.

  Serves 4 to 6 as an appetizer.

  From the California Culinary Academy's "Southeast Asian Cooking", Jay
  Harlow, published by the Chevron Chemical Company, 1987. ISBN
  0-89721-098-0.
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