ABOUT THE RECIPE
Adapted from Youngin Hyun
2 zucchini, cut in half lengthwise and sliced crosswise, 1/4 inch thick
1 tablespoon kosher salt
4 tablespoons soy sauce
2 tablespoons sesame oil
1/2 cup thinly sliced scallions
1 clove garlic, minced
1 tablespoon sugar
4 tablespoons vegetable oil or olive oil
1 medium onion, peeled and sliced
2 pounds extra-firm or firm bean curd.
A NOTE ON MEASUREMENTS
We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve best results, we highly recommend that you utilize a kitchen scale and follow the metric measurements when possible.
In a medium bowl, combine zucchini and salt, and set aside for about 10 minutes. In the meantime, in a small bowl combine soy sauce, sesame oil, scallions, garlic and sugar. Mix well, and set aside.
Rinse zucchini slices briefly in water, and drain well. Pat dry with paper towels.
In a nonstick saute pan over medium heat, heat 2 tablespoons of vegetable oil. Add zucchini and onion, and saute until just tender, about 5 minutes. Spread across a large serving plate, and keep warm. Reserve the unwashed pan.
Cut bean curd into slices about 1 inch wide, 1/2 inch thick and 2 inches long. Pat the slices dry with paper towels. Add remaining 2 tablespoons of oil to the saute pan, and place over medium heat. When oil is hot, add half of the bean curd and saute until light gold on both sides. Transfer to a plate, and saute remaining bean curd. Turn off heat, and return reserved bean curd to the pan. Add reserved sauce, and mix gently for about 10 seconds. Pour the bean curd mixture on the bed of zucchini, and serve immediately.
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