dinner tonight: Qīngshuǐ tofu aka made "better than meat" recipe “freshwater tofu”

 

I needed a new tofu recipe Chinese style and I watched 3 different recipes and made an amalgamation recipe and we loved it.  but the measurements are not exact yet. 

1 lb tofu cubed - medium-firm to firm and pressed to get the water out. I pressed the already cubed tofu. 

potato starch to coat - sub corn or rice starch 

1-2  eggs beaten  

veggies:

2-? Thai Birds Eye chilis -  we used 1 tbs jalapenos and 2 tsp red bell 

5 cloves garlic small chop 

3-? scallions - I used the rest of what we had, around 2-3 tbsp

1-2 cups oil 

sauce: 

2 tbsp soy sauce - used gf tamari 

1 tbsp oyster sauce

1 tsp sugar

1 pinch kosher salt

2 tbsp clear water (qingshui - just water) 

make: 

cube the tofu and then place between 2 cutting boards and put a heavy item on top and give it a tilt to help the draining. 

once the tofu has drained place it in a mixing bowl and sprinkle with potato starch and let the tofu stand with the starch for a few minutes while heating the oil.

once the oil is hot and ready it's time to put the tofu in. 

take the beaten eggs and pour into the tofu/starch bowl and give a quick toss then put it all into the wok and give it a couple spoon pushes and then cover with a lid and let it cook for a few minutes. 

take the lid off and push the tofu around and turn over when browned on one side. 

repeat - lid- time - once browned remove from wok and remove excess oil but leave a few tablespoons in. 

now it's time to cooked the veggies.

add the peppers and garlic and spoon around to the sides and let the oil get back up to heat hi-temp then add the sauce. 

cook the sauce with the garlic and peppers and heat to hi-temp then add the tofu back in. cook for a few minutes and spoon it around in a pushing and pulling motion.

add the green onions and cook for a few more minutes. 

serve with rice

we made bok choy with zucchini sauteed with garlic and salt and topped with chili crisp