What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 7400793 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Black Pepper Doufu

Vegetables, also Vegetarian Foods

Black Pepper Doufu
1 cup vegetable oil
2 pounds firm doufu cut into thin one-inch squares
½ cup cornstarch
3 Tablespoons melded lard
3 Tablespoons minced fresh ginger
5 shallots, peeled and each cut into four pieces
10 cloves fresh garlic, peeled and sliced thinly
3 piquant dried peppers, seeded and thinly sliced
3 Tablespoons coarsely ground black peppercorns
3 Tablespoons sweet kecap manis (sweet soy sauce)
3 Tablespoons dark soy sauce
1 Tablespoons granulated sugar
5 scallions, each cut in one-inch pieces
3 cups cooked rice

1. Heat wok or deep fry pan, add the oil, mix doufu and the cornstarch and fry it in the very hot but not smoking oil until lightly browned and crisp, then drain on paper towels, and wash and dry the wok or fry pan.
2. Put lard in the wok or fry pan, the add the ginger, shallots, garlic, and piquan peppers and stir-fry for one minute or until they begin to get soft.
3, Now add the peppercorns, and the kecep manis, dark soy sauce, and granulated sugar and stir-fry for one or two minutes before adding the scallion pieces,
4. Pour this over the cooked thermally hot rice, stir-fry for two minutes, then put in a pre-heated bowl, and serve.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720