Thursday's Dinner

Northern-Style Braised Tofu...NOMMY!! I've had this Chinese cookbook for years; that's where I got the recipe but then I had to alter it to make it mine. I find that as the years have gone by how much my tastes have changed. Twenty years ago, you couldn't pay me to eat tofu. Weird.

So here you go:

Kecky's Northern-Style Braised Tofu

2 lbs firm tofu

Braising Mixture
2 cups chicken broth
3 tablespoons white wine
1-1/2 tablespoons soy sauce
1/2 teaspoon salt
1/2 teaspoon sugar

2 eggs, lightly beaten
1/2 cup corn starch
1/4 cup peanut, corn or safflower oil

Seasonings
1-1/2 tablespoons mixed ginger
1-1/2 tablespoons minced scallions (white parts only, please)

2 teaspoons sesame oil
2 tablespoons minced scallion greens

Like all tofu, wrap it in paper towels and weight it down for about 1/2 hour to get the extra water out. Cut the tofu in to 1/2 inch slabs and then 2 inch squares.

Combine your braising mixture. Put the eggs in a shall bowls, and spread that cornstarch on a plate. Dredge the tofu in the cornstarch making sure you get both sides. Set that aside.

Heat a nonstick frying pan and add the oil. Get it hot. Dip 5-6 pieces of the tofu in the egg mixture and add it to the pan. Fry over medium heat until golden brown on both sides. Remove with a slotted spoon or whatever and then to a plate with paper towels. Prick each piece with a fork or tooth pick so that NOMMY braising mixture will soak in.

Now, leave about a tablespoon of oil in the pan, heat it up and add the seasonings. Stir-fry for about 10 seconds. Add the braising mixture and bring to a boil. Add the tofu and bring it back to a boil. Give it a good simmer to let most of the liquid start to absorb into the tofu. I also get a spoon and baste the tops of the tofu with the mixture. Do this for about 15 minutes. Add the scallions and drizzle the sesame oil on top. Serve it up!

Happy Friday!