|Chinese stir fried garlic bolt with tofu|
A ‘late night’ recipe. :))) Well, at least, it is late over here in England. And I only just started writing today’s post. What have I been doing the whole day? I blame time passes too fast. A bit reading, a bit housework, a bit writing, a bit watching the sun and doing nothing, oh and eating, and cooking dinner, then that is a day. Feel a bit weird of just thinking of cooking at this late night. :))
Ok, as I said in yesterday’s post, today I will talk about a recipe with garlic bolt, simply stir fried with tofu and carrot. It is really really simple, can be cooked within 5 mins. And the method — is a real typical stir-fry.
As I said in the previous post, I think if you cannot find garlic bolt, Spanish ‘ajos tiernos’ is a good replacement. As for the tofu, it is different to the normal fresh tofu I normally use. This one is called ‘tofu gan’ in Chinese, as in ‘dried tofu‘. Sometimes, it is also called ‘pressed tofu‘. It normally comes in two flavors: plain and five spices flavor. I would like to use plain ones, but I only found the spiced ones in the supermarket; they also do a great job. But what I wanted to say is that you don’t have to particularly look for this ‘dried beancurd’ if you want to try this recipe; most of the tofu you can buy in regular supermarkets is also good, as such tofu is normally very very very firm, or just braised.
I have been asked a few times if such kind of firm tofu is good for my recipes mentioning ‘fresh tofu’; the answer is — no, but they are perfect for this recipe, though. This holiday when we were Spain, since I have been a bit picky with food lately, my mother-in-law was worried if I was having enough vitamins — I’m sure the food she prepared for me contains more than enough vitamins, but she was still thinking if I was having enough calcium. Ha… You must not be surprised — all the mums in the world are the same. :))) Since I don’t like diary products, we started looking for tofu in Valencia. Well, we looked in normal supermarkets. Soya products have become popular in Spain only very recently, and tofu is much less known than in the UK, or the US. This time, we saw almost a whole shelf filled in with different kinds of tofu. We almost tried all of the kinds they had, but none of them was fresh ones like in Chinese supermarket. Then I concluded that these kinds of tofu is only good for quick stir-fry or if you like them in western style salad.
… Sorry, talk too much, just some ideas of how to use those super ‘firmed’ tofu. Here is the actual recipe. :) Hope you like it.
garlic bolt, dried ‘beancurd’ tofu, carrot
Oil, salt, light soy sauce, MSG/vegetable/mushroom/chicken essence (optional), cooking wine.
1) Chop a small bunch of garlic bolt into around 3 -4cm long pieces. Trim the end (the white part if it is necessary).
2) Slice dried tofu into around thin pieces.
3) Chop the carrot diagonally into thin slices.
1) In a heated wok, with strong fire, add in around 3 tablespoons of oil.
2) When the oil is hot, add in chopped garlic bolt first, quickly stir fry for 2 minutes.
3) Then add in chopped dried tofu and carrot. Stir fry them all together.
4) Add in around 1 tablespoon of cooking wine.
5) Then 1/2 teaspoon of salt, (if you are like me using flavored dried tofu, bear in mind that dried tofu is already salted), and 1 tablespoon of light soy sauce. Keep on stirring, so the contents are not getting burnt.
6) Cooking for further 3 minutes with the seasonings, before removing them to the serving plate, add in 1/2 teaspoon of MSG/vegetable/mushroom/chicken essence (optional). —-
I actually think it is a perfect spring or summer recipe, light, nutritious and fresh. I like to have it with plain boiled rice, or if you like to have beer with it, also a good combo.
- Garlic bolt
- Dried bean curd tofu
- Light soy sauce
- MSG/vegetable/mushroom/chicken essence (optional)
- Cooking wine.
- Chop a small bunch of garlic bolt into three or four long pieces.
- Slice dried tofu into around thin pieces.
- Chop the carrot diagonally into thin slices.
- In a heated wok, with strong fire, add in three tablespoons of oil.
- When the oil is hot, add in chopped garlic bolt first, quickly stir fry for 2 minutes.
- Then add in chopped dried tofu and carrot. Stir fry them all together.
- Add one tablespoon of cooking wine.
- Add ½ teaspoon of salt and a tablespoon of light soy sauce.
- Keep on stirring.
- Cook for further 3 minutes with the seasonings, before removing them to the serving plate.
- Add ½ teaspoon of MSG/vegetable/mushroom/chicken essence (optional).