Dougherty Family Recipe Box

Category: Fried

  • Calgary-style Crispy Ginger Tofu

    Ingredients

    Fried Tofu

    • 1 package extra-firm tofu
    • 2-3 cups canola oil for deep frying
    • 1 egg
    • 1 cup water
    • 1 1/4 cup cornstarch
    • 3 tablespoons all-purpose flour
    • 1/2 teaspoon pepper

    Vegetables

    • 1 carrot, finely julienned
    • 1 red bell pepper, finely julienned
    • 1 green bell pepper, finely julienned
    • 6 cloves garlic
    • chunk of ginger (size of two thumbs), finely julienned

    Sauce

    • 1/2 cup soy sauce
    • 2 tablespoons white vinegar
    • 1 tablespoon rice vinegar
    • 1/2 cup water
    • 1/4 cup white sugar
    • 1/2 tablespoon crushed chillies

    Method

    1. Slice the tofu into long, thin strips.
    2. Combine egg, water, cornstarch, flour, and pepper into a batter.
    3. Dip tofu in batter.
    4. Deep fry the tofu a few strips at a time until crispy and browned, set aside.
    5. Mix together sauce ingredients.
    6. Stir fry the vegetables until crispy.
    7. Add sauce to vegetables, bring to boil for 1 to 2 minutes.
    8. Remove from heat and stir in fried tofu.
    9. Serve hot over rice.

    Source

  • Doughnuts

    Ingredients

    • 3/4 cup milk
    • 3 tablespoons vegetable shortening
    • 2 1/4 teaspoons instant dry yeast
    • 3 tablespoons warm water
    • 1 egg
    • 2 tablespoons white sugar
    • 3/4 teaspoon salt
    • 1/2 teaspoon cardamom
    • 2 1/4 cups all-purpose flour, plus more for dusting surface
    • canola oil, for frying

    Method

    1. Heat milk and shortening together until shortening melts.
    2. Let milk cool to room temperature.
    3. In the bowl of a stand mixer, sprinkle the yeast over the warm water and let dissolve for 5 minutes. 
    4. Pour milk into softened yeast. 
    5. Add the eggs, sugar, salt, cardamom, and half of the flour. 
    6. Using the paddle attachment, combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined. 
    7. Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well. 
    8. Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth (about 3-4 minutes). 
    9. Transfer to a well-oiled bowl, cover, and let rise until doubled in size (about 1 hour).
    10. On a well-floured surface, roll out dough to 3/8-inch thick. 
    11. Cut out dough using a 3-inch pastry ring and using a 1-inch ring for the center hole. This recipe should make about 12 doughnuts of this size.
    12. Set cut doughnuts on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.
    13. Fill a dutch oven with cooking oil so that oil is 3-4 inches below the top of the oven.
    14. Preheat the oil to 365°F. NOTE: watch the temperature while cooking and adjust the stove as needed to keep oil temperature as close to 365°F as possible.
    15. Gently place the doughnuts into the oil, 2 at a time. 
    16. Cook for 1 minute per side. 
    17. Use a slotted spoon to move cooked doughnuts to a cooling rack placed in a baking pan. 
    18. Allow to cool for 15 to 20 minutes then dust with icing sugar and cinnamon.

        Source