Bean curd in a red wine sauce
. Difficulty: Easy
. Serves: 4 people
. Preparation time: 30 minutes
DescriptionThis recipe is taken from the Crossroad Project, that was created to promote Grana Padano cheese and other high quality products from Lombardy in China. Crossroad is a project of the Grana Padano Protection Consortium, together with the Region of Lombardy and Union Camere: a perfect blend of sales and cultural promotion.
The objective of this project was the promotion of quality Italian products as a versatile ingredient of ethnic cuisines, particularly those, like the Chinese, characterised by a long history of cooking traditions, just like Italian cuisine.
Italian PDO products meet the taste of foreign consumers in Italian recipes, but they can also feature successfully in fusion cooking, creating unique and different dishes.
Ingredients100 gr Grana Padano
150 gr red wine from Valtellina
500 gr bean curd (tofu)
60 ml vegetable oil
5 gr dehydrated shrimps, re-hydrated and chopped
10 gr mild bean-paste
3 gr chopped scallion
3 gr fresh ginger
3 gr chopped garlic
100 gr lean pork meat, chopped
20 gr soy sauce
4 gr fresh and chopped coriander
100 ml pork broth
10 gr cornstarch, diluted in 10 gr water
50 ml chili-pepper infused oil
2 gr glutamate
PreparationPlace the bean curd in a baking dish and steam-cook for 10 minutes. Take it out and cut into 1cm wide cubes.
Let the oil get lukewarm in a wok, add shrimps, bean curd, scallion, ginger, garlic and pork meat, sauté for 2 minutes, add the soy sauce, the red wine and the broth. Stir and let boil; stir in the diluted cornstarch and boil till thick.
Add the bean-curd cubes, coriander and glutamate, dress with the chili-scented oil, arrange in a plate and serve garnishing with grated Grana Padano.