Simmered Chinese Cabbage And Deep Fried Tofu Recipe
Ingredients
| Chinese Cabbage | 14 Ounce | |
| 2 thick deep-fried tofu (atsuage), 5-7 oz (140-200 g) | ||
| SIMMERING LIQUID | ||
| 1 1/3 cups secondary bonito stock | ||
| Soy sauce | 2 Tablespoon | |
| Sugar | 2 Tablespoon | |
| Sake | 2 Tablespoon | |
Directions
1. Separate cabbage leaves. Submerge in boiling water to soften slightly. Drain. Cut crosswise into 2-inch (5-cm) wide strips. If the leaves are quite wide, cut in half lengthwise first.
2. Immerse deep-fried tofu in boiling water for 30 seconds to remove excess oil (or pour boiling water over tofu). Drain. Cut in half crosswise, then cut each piece diagonally in half (into triangles).
3. In a saucepan combine SIMMERING LIQUID and bring to a boil. Add tofu. Cover with a drop-lid and pan lid, then simmer for 10 minutes.
4. Turn tofu and push to one side. Add cabbage. Replace both lids and simmer until cabbage is done (about 10 minutes). Serve.
2. Immerse deep-fried tofu in boiling water for 30 seconds to remove excess oil (or pour boiling water over tofu). Drain. Cut in half crosswise, then cut each piece diagonally in half (into triangles).
3. In a saucepan combine SIMMERING LIQUID and bring to a boil. Add tofu. Cover with a drop-lid and pan lid, then simmer for 10 minutes.
4. Turn tofu and push to one side. Add cabbage. Replace both lids and simmer until cabbage is done (about 10 minutes). Serve.
Chef
