Deep-Fried Bean Curd

Deep-Fried Bean Curd


Ingredients:

- 14 oz (400 g) fresh bean curd (tofu)
- 1/4 tsp scallions, chopped
- 1/4 fresh ginger, chopped
- 1 tbsp salt, or to taste
- 1 tsp rice wine
- 3 cups (750 ml) vegetable oil for deep-frying; uses
about 3 1/2 oz (100 ml)
- 2 tbsp (30 g) flour
- 2 eggs
- 1/4 tsp MSG (optional)

* You can find popular Chinese cooking ingredients and cookware at
ChineseFoodDIY online store at:
http://www.chinesefooddiy.com/shopping.htm

Directions:

1. Cut the bean curd into 1/4 inch (6 mm) diamonds. Spread
on a dish sprinkle with the scallions, ginger, MSG, salt,

and rice wine. Let marinate. Beat the eggs.

2. Heat the oil in a wok to about 210oF(100oC), or until
small bubbles just appear around a piece of scallion green or

ginger 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.