14 oz (400 g) fresh bean curd (tofu)
1 tbsp salt, or to taste
3 cups (750 ml)
vegetable oil for deep-frying;
uses about 3 1/2 oz (100 ml)
2 tbsp (30 g) flour
1/4 tsp MSG (optional)
1. Cut the bean curd into 1/4 inch (6 mm) diamonds.
Spread on a dish sprinkle with the
ginger, MSG, salt, and
rice wine. Let marinate. Beat
2. Heat the oil in a wok to about 210oF(100oC), or
until small bubbles just appear around a piece of
scallion green or
when tossed into the oil.
Dip the bean curd into the flour and then into the
egg. Add to the oil a few pieces at a time. Deep-fry
until brown. Remove and drain well. Place in a dish.
Garnish with cooked green leaves and serve.
More delicious tofu/bean curd recipes are available in ChineseFoodDIY's cookbook
"Real & Healthy