FRIED TOFU IN LOBSTER SAUCE
I know what you’re theenkeeng…bad cold – but no. It’s good eats, and my Fried Tofu in Lobster Sauce is a take on the popular American-Chinese take-out classic, ‘Shrimp with Lobster Sauce,’ and likewise recommences the query if Mucinex DM had a hand in its creation. No, no, a thousand times no!! Lobster sauce actually is a North American creation by Chinese restaurateurs that surprisingly contains no trace of the decapod, and never did. Although the primary ingredients of ginger, scallions and soy sauce were used early on to make a Cantonese styled lobster dish, the haute Homarus – considered too pricey – was later replaced with shrimp to make the more affordable dish we all know today.
This recipe, however, draws further inspiration from a food memory credited to VIP Food and Produce on 13th and Walnut in Philadelphia – when I lived just around the corner at Chancellor Apartments in the mid-90s. A salad bar stocked with a vast array of hot and cold Asian and American foods sold by the pound, this curious dish from VIP of crisp-looking tofu stewing in an eggy jus of chicken broth and peas stood out. And it was delicious. My interpretation evokes flavors from this plat du passé with marinated tofu twice-dredged and fried till golden, then submersed in a rich but mild lobster sauce. You’d be sick not to try it.
PREP/COOK TIME: 46 Minutes
Makes 4 Servings
INGREDIENTS
Vegetable Oil for Frying, Plus 1 Tb
1 Lb – Extra Firm Tofu
½ Cup – Naturally Brewed Soy Sauce
1 Cup – All Purpose Flour
1 Tsp – Granulated Sugar
1 Tsp – Kosher Salt
½ Tsp – Coarse Black Pepper
5 Large Eggs
1 Tb – Finely Minced Garlic
1 Tsp – Ground Ginger
2 ½ Cups – Low Sodium Chicken Broth
¼ Cup – Shaoxing wine; or Yaegaki Brewery Sake Domestic Mirin; or 1 Tb of Sugar to a ¼ Cup of Extra Dry Vermouth
1 Tb – Cornstarch
2 Tb – Water
1 Cup – Frozen Peas
1 Tsp – Sesame Oil
½ Cup – Finely Chopped Scallions, Stems and Leaves
THE NITTY GRITTY
Before slicing, squeeze out as much moisture as you can from tofu with paper towels, or a clean, lint-free, kitchen towel.
Using a sharp knife, carefully slice tofu evenly lengthwise on a cutting board. Keeping both pieces intact, face tofu block upright and cut cross diagonal; making an ‘X’.
In a shallow tray, or small baking dish, add ½ Cup soy sauce. Place tofu slices in soy sauce; marinate for 5 minutes on one side before flipping tofu over to marinate on the other side for 5 more minutes. Do not discard sauce when done.
In a large pan, heat about one inch of oil at medium high.
Meanwhile, in a large mixing bowl, whisk together all purpose, sugar, salt and pepper. In another bowl, lightly beat 2 eggs. Dredge marinated tofu from eggs to flour; alternating twice. Fry tofu in 2 batches; do NOT overcrowd. Fry tofu for about 1 – 2 minutes each side, or till golden; transfer to paper towels to drain oily excess.
In another large pan, heat 1 Tb oil at medium high. Add garlic and ground ginger; cook till fragrant. Add in wine; cook only momentarily till alcohol dissipates. Add chicken broth and remaining soy sauce marinade and stir; reduce heat to medium, bring to a slow simmer.
In a small bowl, combine cornstarch and water; stir till fully blended into a slurry. Add slurry to brothy mixture; whisk till a lightly thickened sauce forms.
Add peas and cook for about 1 minute. Lightly beat 3 eggs in a bowl; pour into sauce and stir till eggy ribbons appear. Lastly, add chopped scallions; stir to combine.
Add fried tofu slices to sauce; spooning sauce over each slice liberally. Simmer for about another minute before serving.
Serve over cooked white rice and enjoy!!
MARCH 15, 2021
