serves
2-4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
2-4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Chicken Or Egg
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 500 g bean curd (tofu) skins
- 2 - 3 tbsp soy sauce
- 1 tsp dark soy sauce
- 2 - 3 tsp sugar, or to taste
- 250 ml (1 cup) hot water
- vegetable oil, for pan-frying
- 1 handful coriander sprigs
- 1 long red chilli, halved lengthways and thinly sliced
Instructions
- Separate the bean curd skins and pat dry with paper towel.
- Place the soy sauces, sugar and hot water in a bowl and stir until the sugar has dissolved.
- Heat a drizzle of oil in a large, heavy-based non-stick frying pan over medium-high heat. Fry the bean curd skins in batches on both sides until lightly browned.
- Return all the bean curd back to the pan, pour over the sauce and bring to a simmer. Reduce the heat to low and simmer until there is very little liquid left. Transfer to a serving dish, scatter with coriander and chilli and serve.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Chicken Or Egg
