Pi-pa Bean Curd, Szechuan Style

Summary

Prep Time	20 mins
Cook Time	20 mins
Total Time	1 hr 10 mins
Course	Side Dish
Cuisine	European
Servings (Default: 2)

Ingredients

1 liter frying oil
160 g tofu, approx.
1 egg yolk
2 teaspoons tapioca flour or corn starch
1 tablespoon soup powder (Sup Krim Jamur from Mama Suka) *
2 pinches baking powder

For the side dish:

For the sauce:

1 teaspoon tapioca flour
6 tablespoon water (mushroom soaking water)
2 tablespoon oyster sauce
2 tablespoon soy sauce, light
3 tablespoon tamarind syrup
4 tablespoon orange juice

To garnish:

Soybean sprouts, fresh
Mint
Fruits or pieces fruit
Flowers and leaves

Instructions

* Soups from Mama Suka (the dear mother) can be found everywhere in Asia, but they are not available in every Asian shop here. Sup Krim Jamur is the mushroom soup. It can best be replaced by a chanterelle cream soup, e.g. from Knorr.
Pour 150 g of hot water over the mushrooms and leave to soak for 30 minutes. Then squeeze the mushrooms, add the squeezed out water to the soaking water and set aside. Cut the shiitake mushroom heads into thin slices and cut them in half crosswise. Discard the hard stems. Pass the bean curd through a sieve and dispose of the ingredients that have remained in the sieve. Cap, peel and finely chop the garlic cloves at both ends. Wash the green beans, cap both ends and cut the beans into diagonal slices. Wash the small, green chilli, cut across thin slices, leave the grains in place, discard the stem and wash your hands thoroughly with soap.
Mix the tapioca flour with the chanterelle cream soup and the egg yolk. Let the mixture swell for 5 minutes, then add the bean quark and stir to a homogeneous paste. Let the paste mature for 10 minutes.
Prepare the sauce. Mix the tapioca flour with 6 tablespoons of mushroom soaking water. Then add the oyster sauce, soy sauce, tamarind syrup and orange juice and mix well.
Heat the empty wok, add the frying oil and heat to 190 degrees. Dip 4 Chinese soup spoons into the warmed but not yet hot frying oil and let them drain. Add the baking powder to the bean curd mixture and mix well. Then fill the Chinese soup spoons with the bean curd mixture. When the frying oil is hot enough, use a teaspoon to slide the bean curd mixture into the frying oil. Fry the pi-pa-shaped pieces until golden brown on both sides. Remove the pieces with a sieve spoon, drain on paper towels and keep warm
Pour off the oil from the wok, rub it out with kitchen paper and heat it up until it starts to smoke. Let the 2 tablespoons of oil flow in from the edge and toss in the wok. First roast the ham cubes for 1 minute, then add the green beans and roast for 2 minutes. Now roast the garlic, ginger and chilli for 1 minute, then add the mushrooms and stir for 1 minute. Reduce the heat, deglaze the vegetables and ham with the sauce, stir and let thicken over medium heat.
Spread the dish on warm serving plates, garnish with the items mentioned for garnishing and serve.
Note: Rice is always the main course and the pi-pa bean curd is therefore a side dish.

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