Recipe
Sizzling Bean Curd
You know the sound before the plate even lands on the table. That violent sizzle is half the dish. Crispy-edged tofu cubes riding a screaming hot cast iron plate, coated in a glossy savory sauce with mushrooms, peppers, and onion. This is Chinese restaurant theater you can do at home with one pan.
Ingredients
- 2 blocks firm or medium-firm tofu, cut in big cubes, pressed dry
- Cornstarch for dusting
- Neutral oil for shallow frying
- 8 oz mixed mushrooms, sliced
- 1 bell pepper, 1 onion, cut in chunks
- 3 cloves garlic, sliced
- 2 tbsp oyster sauce, 1 tbsp soy sauce, 1 tsp dark soy
- 1 tsp sugar, 1/2 cup stock
- 1 tbsp cornstarch slurry
- White pepper, sesame oil
Steps
Moe Train's tip: No sizzle plate? A ripping hot cast iron skillet does the job. The drama is mandatory; the equipment is flexible.