We all know and love the BBC from Ying Chow- don’t we? Well I have had a few requests for this dish and Sarah spotted it in the background of the last post on smoked duck so I thought I would give you my recipe made up from eating there so many times, and from frequent cooking, it is shaping up to be quite good. My freak of a vegan sister loves it and out of anything (I can cook) in the whole world she asked for BBC for her birthday ‘treat’. Weird.
Anyway, instead of buying fried tofu I buy firm tofu, slice it like haloumi, dry it in paper towel and fry it in peanut oil to get a nice golden colour and texture happening. After more time on paper towel to absorb the oil I slice it into the size shown in the photo below for the dish.
I should clear up the BBC thing, it stands for broad bean, bean curd dish, even though they mean soy beans.
To the recipe:
2 1/2 tbsp peanut oil
1 cup pickled cabbage, rinsed well and squeezed dry in paper towel
½ tsp sugar
2 (roughly) 6 x 6cm pieces of firm tofu, sliced into rectangles 5mm thick, press onto paper towel to remove moisture
1 tsp ginger, finely chopped
2 spring onions, white part only, sliced
1 cup fresh soy beans, (they come frozen in Chinese supermarkets)
1/2 tbsp soy sauce
1 fresh birdseye chilli, sliced (optional garnish)
Heat 1/2 a tablespoon of the oil in a wok and fry the pickled cabbage for a minute. Add the sugar and stir until incorporated. Tip the cabbage onto a plate and put aside for now.
Heat another tablespoon of oil and fry the tofu slices until golden brown, remove and slice ready for the dish.
Heat the remaining tablespoon of oil and fry the ginger for 10 seconds then add the spring onions and fry for another 10 seconds. Add the soy beans and stir fry for a minute then add the soy sauce. Return the cabbage to the wok and stir through then put the tofu into the wok, give it a stir around then take it off the heat once the tofu is hot enough and has absorbed some of the flavours. Serve straight away with smoked duck, or not. If you are vegan, just have it with a nice glass of water and some brown rice.