Swine Flu on … the Tube.
‘Mr. Zheng’s Fanqie Jidan gen Dofu (Tomatoes and Eggs, With Bean Curd)
This recipe is a little loosey goosey. Amounts will vary depending on the juiciness of your tomatoes and the size of your eggs. Just keep in mind that the final result should be soupy, and the ‘broth’ bursting with tomato flavor. (Don’t even bother with this recipe if you’re not in the vicinity of really delicious fresh, height-of-the-season tomatoes.) And it should be a little sweet, so don’t leave out the sugar - and add more if your tomatoes are particularly acidic. If you have access to fresh eggs and fresh, artisan bean curd, so much the better.
This dish makes for a nice light (summery) meal, accompanied by steamed rice and liangban huanggua, Chinese cucumber salad (recipe below). I could also see throwing in some cooked rice noodles and calling it a meal in a bowl.
about 2.5 pounds ripe, delicious tomatoes, roughly chopped (if you’re in Malaysia, splurge on momotaro tomatoes)
5 eggs, beaten
2 blocks medium firm bean curd, drained and wrapped in a kitchen towel, then weighted for 30 mins - to squeeze out excess water - and cut into cubes
sugar
salt
a few scallions, sliced crosswise
- Place about 2 pounds of the tomatoes in a saucepan and cook over medium heat until they release their juices and start to break down, about 5-10 minutes depending on the type of tomato.
- Turn the heat down to low and slowly pour the eggs in so that they form a cap on top of the tomato ‘soup’. Let the eggs cook, without stirring, until firm, and then gently stir them into the tomatoes. You want to leave the eggs in large curds, so don’t stir too much.
- Gently stir in the tofu and remaining tomatoes, along with 1/2 to 1 tsp sugar and salt to taste.
- Taste and add more sugar if needed - the ‘stew’ should have a sweet edge.
- Remove from the heat, cover the pan, and let the tomatoes and eggs sit for 10 minutes or so, then serve warm (but not steaming hot), sprinkled with scallions.’
via Eating Asia
Retro/Grade - Moda
Soon…very soon.
