rss feedRestaurant-quality “tofu sandwiches” from Chef Fu Pei-Mei: Worth serving guests
In terms of complexity, these tofu sandwiches bathed in a green onion-and-ginger sauce rank up there. At least for me.
The preparation took at least two hours – much longer than I thought.
But this dish, in the end, was fantastic. It combines crispy, pan-fried firm tofu with the subtle flavors of the green onion and ginger.
It’s worth serving family members and special guests. Really.
They might think you’ve enrolled in some fabulous Chinese cooking class.
The thinking behind these bean curd sandwiches from Chef Fu Pei-Mei is layered and sophisticated. She published her recipe in Pei Mei’s Chinese Cook Book Volume II, which is in English and Chinese.
My wife, Dan, and I used ground turkey to keep the fat content low. Chicken and pork are other options. If you don’t prefer meat, you can leave it out.
I’m used to some cooks stuffing tofu with meat or seafood and then frying it.
But Fu adds an extra step: By adding the stuffed tofu in a sauce of onions, ginger and chicken broth, you cook the bean curd for a second time.
