Yen Tou Fu

1. 1

   The amount of Tofu needed for this recipe is

2. 2

   Six 3 X 3 X 1/3 inch squares fresh firm tofu. It should be cotton tofu. It may benefit from freezing for this but that is my suggestion and not Lin's.

3. 3

   cut each square in half then slice each half laterally into 2 pieces each 3 X 1 1/2 X 1/6 inch. Sprinkle salt over slices and let stand one minute.

4. 4

   Drain off excess liquid about 3 to 4 tbsp into a soup plate. Add wine and MSG to drained liquid and mix well. Set aside.

5. 5

   Heat skillet very hot. Add 1 tbsp oil and pan fry curd, 8 pieces at a time, on both sides until you have a light golden crust. To prevent sticking you must keep the pan hot. The could should NOT be turned over until the crust has formed.

6. 6

   Remove from pan and immediately drop into wine mix. Let stand 1 minute. Transfer to serving dish.

7. 7

   Repeat with remaining curd, adding oil as needed. Pour remaining wine mix over dish.

8. 8

   Serve cold.

9. 9

   Can be refrigerated several days.

10. 10

    Serves 4 without other dishes Serves 8 with other dishes.

* Per serving · 4 servings · Values may vary.

No additional tips available.