Fried tofu Cubes and Scallion Dipping Sauce

Serves 4


1 (14-ounce) block firm or extra firm tofu, cut into  cubes
1/2 cup cornstarch
1/2 cup vegetable oil

1. Place tofu on paper towel-lined plate and let drain 15 minutes.
2. Spread cornstarch in shallow plate. Pat tofu dry with additional paper towels and dredge in cornstarch, shaking off excess. Heat oil in large nonstick skillet over medium-high heat until shimmering. Cook tofu, turning occasionally, until golden brown and crisp, 6 to 8 minutes. Using slotted spoon, transfer tofu to plate lined with fresh paper towels.


Scallion Dipping Sauce
Makes 3/4 cup

The sauce can be refrigerated overnight.

Ingredients

1/4 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons mirin
2 tablespoons water
1 teaspoon chili oil (optional)
1/2 teaspoon toasted sesame oil
1 medium scallion, white and green parts, minced



Combine all ingredients in bowl and serve.

Egg Noodles With Soy Broth

Once you’ve made this once, you’ll probably want to take it to a showier place. Cook thinly sliced shallot, ginger or garlic in a little peanut oil before adding the water for the “broth,” or add sliced celery, bean sprouts, snow peas or sliced carrots to it. Switch to rice noodles, soba, ordinary dried pasta or mung bean threads if you like. Crank up the heat a bit under the broth and warm or cook sliced (or leftover) chicken, pork, beef, Chinese sausage, shrimp, tofu or egg in it. Garnishes are obvious: scallions, cilantro, toasted sesame seeds or chopped peanuts come to mind.



March 25, 2009

By MARK BITTMAN
Time: 20 minutes


Salt

1/3 cup soy sauce, more to taste
1/3 cup ketchup or 3 tablespoons tomato paste and a pinch of sugar
1 tablespoon rice wine vinegar, more to taste
A few drops dark sesame oil (optional)
A squirt of sriracha or other sauce, or a dried red chili to taste (optional)
1 pound egg noodles, preferably fresh.



1. Bring a large pot of water to a boil and salt it. In a smaller pot, bring 6 cups of water to a boil; once boiling, reduce heat so water bubbles gently.

2. To the smaller pot add soy sauce, ketchup, vinegar, sesame oil if using and sriracha or chili, along with a pinch of salt. Stir and let simmer.

3. Add egg noodles to large pot; fresh noodles will be ready in just a couple of minutes; dried will take longer. When tender but not mushy, drain. Taste broth and add more soy, salt, vinegar or heat as you like. Divide noodles into bowls and pour hot broth over all.

Yield: 4 servings.

Peanut Vinegar Chicken

Makes 4 servings

1 egg white, beaten
5 tablespoons peanut oil (or canola), divided use
1/2 teaspoon salt
2 teaspoons sesame oil, divided use
4 tablespoons cornstarch, divided use
1 pound boneless chicken breasts or thighs
6 scallions, including green parts
1 cup skinless raw peanuts
4 to 6 dried red chiles (or pepper flakes or hot sauce)
4 tablespoons vinegar (malt, red wine, or Chinese)
1 teaspoon sugar
1/2 cup chicken broth
3 tablespoons soy sauce
Salt and pepper, to taste

1. In large bowl, combine the beaten egg white, 2 tablespoons peanut oil, 1/2 teaspoon salt, 1 teaspoon sesame oil, and 1 tablespoon cornstarch.

2. Cut the boneless chicken breasts or thighs into one-quarter-inch strips. Add to the bowl and combine thoroughly. (Chan uses his hands to do this.) Set aside.

3. Clean fresh scallions, cut off tips and ends, slice into inch-long pieces. Set aside.

4. In dry skillet or wok, toast the peanuts until brown, but not charred. Crush coarsely in mortar or with rolling pin or nut grinder. Set aside.

5. In small mixing bowl, whisk together the vinegar, sugar, 1 teaspoon sesame oil, chicken broth, 3 tablespoons cornstarch, 3 tablespoons soy sauce. Set aside.

6. Remove the seeds of the dried red peppers and crack into large pieces so you can see them in the finished dish; they are for flavor, not to be eaten.

7. Heat the skillet or wok to medium high. Add three tablespoons of peanut oil. Toss in the dried pepper and stir until it begins to blacken. (Turn on the kitchen fans; the fumes can cause sneezing!)

8. After about a minute, pour in the chicken. Turn up the heat and stir briskly with spatula for about two minutes until the meat is about half done.

9. Add about a quarter of the scallion and a quarter of the toasted peanuts, stirring for another minute over high heat.

10. Add a quarter of the vinegar mixture; whisk it first to incorporate any cornstarch that may have settled. Keep stirring the chicken.

11. Pour in the rest of the scallions, peanuts, and remainingv inegar mixture. Stir for no more than 1 more minute. (The entire cooking should take about 5 minutes.)

12. Serve immediately over white or brown rice, and with any greens (I made a cucumber salad) that you wish.
Per serving: 550 calories, 37 grams protein, 16 gramscarbohydrates, 6 grams sugar, 39 grams fat, 77 milligramscholesterol, 525 milligrams sodium, 5 grams dietary fiber.

http://www.philly.com/inquirer/food/20080911_On_the_Side__The_gift_of_Chan_s_chicken.html?viewAll=y

http://www.youtube.com/watch?v=QM_Nrs_t_a4