Deep-Fried Bean Curd With Oyster Sauce

Ingredients

• Vegetable oil for deep frying
• 1 pound firm tofu (bean curd), cut into 1-inch cubes
• 1 tablespoon peanut oil
• 1 large clove garlic, minced
• 1 teaspoon Chinese brown bean sauce
• 2 cups water
• 4 large ribs bok choy, cut into 1/4-inch slices
• 1 tablespoon sake or sherry
• ½ teaspoon sugar
• 2 tablespoons cornstarch mixed with 4 tablespoons cold water
• 2 tablespoons Chinese oyster sauce
• 2 scallions, trimmed and cut into 1/4-inch pieces
• Fresh coriander leaves

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    428 calories; 39 grams fat; 3 grams saturated fat; 0 grams trans fat; 24 grams monounsaturated fat; 9 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 12 grams protein; 198 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. In a wok, heat the oil for deep frying to 375 degrees, or until a piece of scallion placed in the oil bubbles and sizzles rapidly. Pat the tofu cubes dry with a paper towel. Fry the cubes in the oil for about 5 minutes, or until they are golden brown. Drain on paper towels and set aside. When the cubes are cool, cut each one in half.
2. Pour off the frying oil from the wok. Over high heat, add the peanut oil to the wok, then the garlic and brown bean sauce, and stir-fry for 30 seconds. Add the fried bean curd pieces, the water and the bok choy and bring to a boil. Cover the wok, lower the heat and simmer for 5 minutes. Uncover, raise the heat, add the sake or sherry, the sugar and as much of the cornstarch mixture as is needed to thicken the dish, stirring constantly. Add the oyster sauce and scallions and mix well. Garnish with coriander and serve with plain boiled rice.