Best Deep Fried Bean Curd Stuffed With Minced Fish Recipes

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DEEP-FRIED BEAN CURD WITH OYSTER SAUCE



Deep-Fried Bean Curd With Oyster Sauce image

Provided by Robert Farrar Capon

Categories     dinner, one pot, main course, side dish

Time 25m

Yield 6 servings

Number Of Ingredients 13

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
1/2 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

Steps:

  • 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.
  • 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.

Nutrition Facts : @context http, Calories 505, UnsaturatedFat 40 grams, Carbohydrate 12 grams, Fat 46 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 194 milligrams, Sugar 3 grams, TransFat 0 grams

BRAISED FISH WITH DEEP-FRIED BEAN CURD



Braised Fish With Deep-Fried Bean Curd image

Number Of Ingredients 16

1 frozen fish filet, , (2 pounds)
1 or 2 slice fresh ginger root
1 stalk scallion
2 bean curd, cakes
oil for deep-frying
4 tablespoons oils
1/4 teaspoon salt
1 tablespoon oil
1/4 teaspoon salt
1 cup water
1 1/2 teaspoons cornstarch
1 teaspoon sugar
1 teaspoon soy sauce
1 teaspoon sherry
dash pepper
3 tablespoons water

Steps:

  • 1. Have fish cleaned and scaled, but left whole. Rinse in cold water. Dry well, inside and out, with paper toweling and score on both sides. Sprinkle fish with the salt and let stand 10 minutes. Then coat lightly with flour. 2. Shred ginger root. Cut scallion in 1/2-inch sections. 3. Cut each bean curd cake in 9 cubes. Heat oil to bubbling and deep-fry bean curd until light golden. Drain on paper toweling. 4. Heat the second quantity of oil until nearly smoking. Add salt, then fish brown well on each side (about 3 minutes). Remove from pan. 5. Heat remaining oil. Add remaining salt, along with shredded ginger root, and stir-fry a few times. Add water and bring to a boil. 6. Add fish and bean curd. Top with scallion sections and simmer, covered, about 10 to 15 minutes. Meanwhile, in a cup, blend cornstarch, sugar, soy sauce, sherry, pepper and remaining water to a paste. 7. Transfer fish and bean curd to a warm serving platter, leaving liquids in pan. Stir in cornstarch paste, to thicken. Pour sauce over fish and serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

STUFFED BEAN CURD



Stuffed Bean Curd image

Make and share this Stuffed Bean Curd recipe from Food.com.

Provided by Kim Ong

Categories     Chinese

Time 22m

Yield 4-6 serving(s)

Number Of Ingredients 18

8 pieces square bean curd (The one with a hard outer skin)
oil
200 g finely minced pork
1/2 cup canned shiitake mushrooms or 1/2 cup canned dried Chinese mushrooms, diced
1/2 tablespoon cooking wine or 1/2 tablespoon sherry wine
1 1/2 tablespoons water
1/4 teaspoon salt
1/2 teaspoon sesame oil
1 dash white pepper
1 tablespoon sweet onion, chopped
1 tablespoon cornflour
1/2 cup sweet onion, sliced
1 1/2 cups stock
3 tablespoons soy sauce
1 teaspoon msg or 1 teaspoon sugar
1/2 tablespoon cornflour
1 1/2 tablespoons water, mix with corn flour
coriander leaves, chopped

Steps:

  • For the filling -------------------.
  • Add 1 to the minced pork and mix until completely blended and smooth.
  • Add in the mushrooms, sweet onions and corn flour and mix well.
  • For the beancurds --------------.
  • Pat beancurd dry.
  • Heat oil in pan.
  • Place in the beancurds for deep-frying.
  • Remove and drain when skin turns golden.
  • Allow beancurd to cool slightly.
  • Laterally cut the beancurd to make a slit on the side about more than half its length.
  • (Do not slice through) Scoop out the beancurd to form a pocket and fill it with the meat filling.
  • Heat 1 tbsp oil in a big saucepan.
  • Stir-fry the sweet onion slices until fragrant.
  • Add 2 and the beancurds.
  • Cover the saucepan and cook over low heat until liquid is reduced to 3/4 cup (about 5-6 mins).
  • Add mixture 3 to thicken the gravy.
  • Stir well.
  • Add the corriander leaves.
  • Stir for a while then remove to serve.

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