No doubt about it, we are definitely getting cornier. Pressed tofu is made by pressing tofu in a dark, savory marinade, and it can be found in most Asian and health-food markets. Originally a Western import, corn has found a place at the Chinese dining table, like other New World veggies, such as tomatoes and eggplants. These days, corn is cultivated and consumed regularly in many parts of China and complements pressed tofu.
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Ingredients
- 3 ears fresh corn shucked, or 2 cups thawed frozen corn kernels
- 1/2 teaspoon Sichuan peppercorns whole
- 2 tablespoons Vegetable oil
- 1 tomato cored and diced
- 1/2 red bell pepper diced
- 1/4 cup diced onion
- 1/4 cup jicama peeled and diced
- 1/4 cup pressed tofu diced or baked
- 1 tablespoon soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
- 3 sprigs cilantro chopped
Ingredients
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Instructions
- If using fresh corn, shave the kernels off each ear with a sharp knife. Transfer to a medium bowl and set aside.
- In a small frying pan, toast the Sichuan peppercorns over medium heat, shaking the pan frequently, until fragrant and lightly toasted, 1 - 2 minutes. Immediately pour them onto a plate to cool.
- Place a wok or stir-fry pan over medium-high heat. Add the oil, swirling to coat the sides. Add the corn, tomato, bell pepper, onion, jicama and tofu and stir-fry until the vegetables are tender-crisp, about 2 minutes. Add the soy sauce, salt, sugar, and Sichuan peppercorns, tossing until well combined.
- Transfer to a serving plate, garnish with the cilantro and serve.
Recipe Notes
From Martin Yan's China by Martin Yan. Copyright 2008 by Yan Can Cook, Inc. (Chronicle Books)
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Chef Yan has remained an active international food ambassador throughout his career. He roams the world representing different commercial and social concerns to entertain and educate the public, sharing with them his unique humor and strong passion for Chinese cooking.