1 lb Firm bean curd (tofu)
FILLING
1 tbsp Peanut oil
3 tbsp Minced fresh cilantro
2 tbsp Finely chopped garlic
2 tbsp Finely chopped scallions
1 1/2 tbsp Minced peeled fresh ginger
2 tsp Red chile flakes or powder
1 tbsp Dark soy sauce
1 tsp Sugar
1/2 tsp Salt
1/2 tsp Sesame oil
2 cup Peanut oil, for frying
SAUCE
1 tbsp Peanut oil
1 tbsp Finely chopped garlic
1 tbsp Minced peeled fresh ginger
1 tbsp Dark soy sauce
1 tbsp Rice wine
2 tsp Light soy sauce
1 tsp Sugar
1 cup Chicken stock
1 tsp Cornstarch, mixed with
1 tsp Water
2 tsp Sesame oil
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DRAIN THE BEAN CURD AND CUT IT into 2-inch squares. Set to drain further on paper towels. Heat a wok or large saute pan until is is hot. Add the oil and all the filling ingredients and stir-fry for 1 minute. Put the cooked ingredients in a bowl and allow them to cool thoroughly. Heat a wok or large saute pan until it is hot. Add the 2 cups oil and, when it is hot, deep-fry the bean curd on both sides until it is golden brown. Remove the bean curd squares from the wok, drain them well on paper towels, and allow them to cool thoroughly. Drain and discard the oil. Take each of the bean curd squares and, with a knife, split it slightly open on one side so a pocket is formed. Place a spoonful of cooked filling in each of the pockets. Continue to fill the squares until you have used all the bean curd. Wipe the wok clean, reheat, and add 1 tablespoon oil. Then add the garlic and ginger, and stir-fry for 30 seconds. Then add the rest of the ingredients except the cornstarch mixture and sesame oil. Bring the mixture to a boil, return the fried bean curd pieces and cook over medium heat for 3 minutes. Now add the cornstarch mixture, stir gently to combine, and then add the sesame oil. Give the mixture a final turn and serve at once. Serves 4 as part of Chinese meal, or 2 as a single dish.
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