Stir-fried Tofu

• Source: China.org.cn
• [18:13 October 22 2009]
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Stir-fried Tofu (Chao Ma Doufu, 炒麻豆腐)

The base for this snack is Douzhi (Mung Bean Milk) itself another Beijing delicacy in its own right. Both are firm favorites with native Beijingers. Chao Ma Doufu is a colorful dish with its alternating colors of grey, white, red and green. Its tastes are hot and sour. It is fragrant with a fluffy texture. The most original version is stir-fried in mutton fat but today it also comes stir-fried in rapeseed oil. What is most important during stir-frying is to reduce the water content and produce a sticky constituency.