Ingredients with Measurements:
- 1 block of firm tofu (14 oz)
- 1/4 cup of Tian Mo (dried black fungus)
- 1/4 cup of cornstarch
- 1/4 cup of all-purpose flour
- 1/2 tsp of salt
- 1/4 tsp of black pepper
- 1/4 cup of vegetable oil
Special Equipment Needed:
- Non-stick frying pan
- Paper towels
Step-by-Step Instructions:
1. Drain the tofu and pat it dry with paper towels. Cut it into 1/2 inch thick slices.
2. Soak the Tian Mo in hot water for 10 minutes until it softens. Drain and rinse it under cold water. Squeeze out the excess water and chop it into small pieces.
3. In a shallow dish, mix together the cornstarch, all-purpose flour, salt, and black pepper.
4. Heat the vegetable oil in a non-stick frying pan over medium-high heat.
5. Coat each tofu slice with the flour mixture, shaking off any excess.
6. Fry the tofu slices in the hot oil for 2-3 minutes on each side until golden brown and crispy. Remove them from the pan and place them on paper towels to drain any excess oil.
7. In the same pan, add the chopped Tian Mo and stir-fry for 1-2 minutes until fragrant.
8. Serve the fried tofu slices on a plate and top them with the stir-fried Tian Mo.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 220
Fat: 14g
Carbohydrates: 16g
Protein: 9g
Sodium: 300mg
Fiber: 2g
Substitutions for ingredients:
- Firm tofu can be substituted with extra-firm tofu or silken tofu.
- Tian Mo can be substituted with shiitake mushrooms or wood ear mushrooms.
- Cornstarch can be substituted with potato starch or tapioca starch.
- All-purpose flour can be substituted with rice flour or chickpea flour.
Variations:
- Add sliced scallions or garlic to the stir-fried Tian Mo for extra flavor.
- Serve the fried tofu with a dipping sauce made of soy sauce, rice vinegar, and sesame oil.
- Add other vegetables such as bell peppers, carrots, or broccoli to the stir-fried Tian Mo.
Tips and Tricks:
- Pat the tofu dry with paper towels to remove excess moisture and ensure it gets crispy when fried.
- Use a non-stick frying pan to prevent the tofu from sticking to the pan.
- Do not overcrowd the pan when frying the tofu to ensure even cooking.
- Use a splatter guard to prevent oil from splattering while frying.
Storage Instructions:
Store any leftover fried tofu in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the leftover fried tofu in a toaster oven or oven at 350°F for 10-15 minutes until heated through.
Presentation Ideas:
Arrange the fried tofu slices on a plate and top them with the stir-fried Tian Mo. Garnish with sliced scallions or sesame seeds.
Garnishes:
Sliced scallions or sesame seeds
Pairings:
Serve the fried tofu with steamed rice and a side of stir-fried vegetables.
Suggested Side Dishes:
Stir-fried vegetables or steamed rice
Troubleshooting Advice:
- If the tofu is not crispy, increase the heat and fry it for a longer time.
- If the Tian Mo is too dry, soak it in hot water for a longer time.
Food Safety Advice:
- Make sure the tofu is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Use a clean and dry cutting board to cut the tofu to prevent cross-contamination.
Food History:
Tian Mo, also known as cloud ear fungus or black fungus, is a popular ingredient in Chinese cuisine. It is often used in soups, stir-fries, and salads for its crunchy texture and mild flavor.
Flavor Profiles:
The fried tofu is crispy on the outside and soft on the inside, while the stir-fried Tian Mo adds a chewy texture and earthy flavor.
Serving Suggestions:
Serve the Tian Mo Fried Tofu as a main dish for lunch or dinner. It can also be served as an appetizer or snack.
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Region: Chinese