FRIED TOFU SHEETS CHINESE STYLE
Our family loves this recipe! Qiánzhang Rus is a popular cuisine in Hubei; it is a stir-fried dish made with fresh tofu sheets, pork strips, garlic, and bell peppers. You have no idea how much that means to me!
WHAT IS THE HUBEI FOOD LIKE??
As a Hubei native, I deeply appreciate Hubei cuisine, which is noted for its freshwater fish dishes, steaming, and long-simmered soups.
TOFU SHEETS: WHAT ARE THEY??
Tofu sheets (dufu piàn), also known as “bean curd sheets,” are a type of tofu that has been pressed and dried into thin sheets. Many Asian recipes include them as a key element. A firm texture comparable to spicy dry tofu may be sliced into thin strips or bite-sized pieces and utilized in a wide variety of dishes, from stir-fries to salads to soups and hot pots.
In all my searching over the years, I’ve never been able to locate this type of tofu sheet in the United States. My local Chinese grocery finally carries these tofu sheets, thanks to the increased availability of Chinese products in North America!
What are you going to look for when you go shopping? The refrigerated tofu department of your Chinese supermarket should have a vacuum-sealed packet of tofu. Each sheet is approximately 1/8-inch thick and approximately 8-by-8-inch wide. Two dinners can be made out of a 500g packet.
Plain and spicy tofu sheets are the most common variations.
FOR THE MEAT & MARINADE:
- 6 oz. of boneless pork shoulder or loin(or chicken thigh/breast meat)
- 1 tsp. of Shaoxing wine
- 1 tsp. of light soy sauce
- 1/4 tsp. of sesame oil
- 1 tsp. of water
- 1/2 tsp. of cornstarch
- 1/8 tsp. of white pepper
FOR THE REST OF THE DISH:
- 2 1/2 tbsp. of vegetable oil
- 2 slices of ginger (julienned)
- 2 cloves of garlic (roughly chopped)
- 1/4 tsp. of dark soy sauce
- 8-10 oz. of tofu sheets (cut into bite-sized pieces)
- 4 pcs. of long hot green peppers (cut into bite-sized strips)
- 1 tbsp. of Shaoxing wine
- 1 tbsp. of light soy sauce
- 1/4 tsp. of sugar
- 1/2 tsp. of sesame oil
- 1/4 tsp. of white pepper
- Slice the meat into 14-inch pieces with a knife. Combine the meat and marinade ingredients until no liquid remains. While preparing the rest of the meal, marinate the meat for 15-20 minutes.
- The wok should be preheated to high heat. As soon as the oil in the pan begins to smoke, add the remaining 2 1/2 tablespoons of oil. Cook the ginger for 30 seconds after lowering the heat to medium-low. Cook for a further 15 seconds after adding the garlic.
- Turn increase the heat and cook for 1-2 minutes or until the pork is cooked. Stirring too much will prevent the pork from getting a light brown color.
- Add 1/4 tsp. dark soy sauce and reduce the heat to medium-low. Everything should be cooked thoroughly. Add the peppers and tofu sheets. A tablespoon of Shaoxing wine, one tablespoon of light soy sauce, one teaspoon of sugar, one half teaspoon of sesame oil, and one-fourth teaspoon of white pepper powder are all needed to season this dish.
- Stir-fry the ingredients for 1-2 minutes over high heat. The meal is finished when the peppers are soft but still somewhat crunchy. Keep an eye on the sauce while you stir-fry, and add a tablespoon of water if the food is getting too dry and starting to stick or burn. Stir-frying on high heat until everything is barely coated in the sauce can reduce the amount of visible sauce.