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Feb 27, 2013 09:34 AM

chinese tofu sheet with green peppers stir fry

i'm obsessed with this chinese tofu sheet with green peppers stir fry from fu ren in flushing, queens. does anybody have any pointers on how to go about making it? the recipe is very simple (just tofu sheets, green hot peppers, garlic and a chicken stock based sauce-i think) so the technique has to be correct for it to come out right!

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  1. This is a very common northern (dongbei) recipe. You need the right sort of tofu sheets - this is the thicker kind with a slightly dimpled surface, not the frozen / dry thinner kind. I think this is actually doufu gan (pressed / dried tofu) not tofu sheets (either baiye or doufu pi).

    I think some of the flavor is just the wok flavor, and that will be hard to do at home unless you've got a pro setup, but I'm guessing Knorr chicken powder will add a lot of the taste you're looking for.

    Here's one online method, if it's any help (all in Chinese)
    The seasonings they suggest are light soy sauce, oyster sauce, starch slurry, salt, chicken MSG, and they have you put in both green onion strips and garlic as the aromatics. This recipe calls for meat, but I've usually seen it without.

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