BEAN CURD SALAD RECIPE - FOOD.COM
Bean curd is a delicious, healthy alternative to meat. Mixed with crisp stir fried vegetables, it makes an ideal light meal or appetizer.
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Heat the vegetable oil in a large, heavy bottomed skillet or wok, until hot.
- Add the crushed garlic to the skillet or wok and cook for a few seconds.
- Add the bean curd in batches and stir-fry over gentle heat, until golden on all sides.
- Remove with a slotted spoon and keep warm.
- Add the onion, carrot, celery, red bell peppers, snow peas, broccoli, and green beans to the pan and stir fry for about 2-3 minutes, or until tender but crisp.
- Add the oyster sauce, tamarind concentrate, fish sauce, tomato paste, soy sauce, chili sauce, sugar, vinegar, and star anise, mixing well to blend.
- Stir-fry for another 2 minutes.
- Mix the cornstarch with the water and add to the pan with the stir-fried bean curd.
- Stir-fry gently, until the sauce boils and thickens slightly.
- Transfer to warm plates and serve immediately.
Nutrition Facts : Calories 270.5, FatContent 12.8, SaturatedFatContent 1.8, CholesterolContent 0, SodiumContent 966.9, CarbohydrateContent 29, FiberContent 6.1, SugarContent 15.4, ProteinContent 14.3
CHINESE BEAN CURD SKIN ROLLS RECIPE - FOOD.COM
These crispy and flavorful rolls make an excellent vegetarian starter, part of a dim sum meal, or even a satisfying main dish if you have a few of them. From Selma Miriam and Noel Furie, owner of the legendary Zagat-rated vegetarian restaurant, Bloodroot, in Bridgeport, CT.
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 16-18 rolls
Number Of Ingredients 24
Steps:
- Combine the soy sauce, sugar, sesame seed oil, salt, and water. Set aside.
- Soak the shiitake mushrooms in water.
- Dice the wheat gluten and reserve the liquid. Set aside.
- Combine the cabbage, onion, and carrots in a large bowl. Set aside.
- Add the garlic and cilantro to the wheat gluten. Set aside.
- Remove the stems from the softened shiitakes and discard. Thinly slice the shiitakes and save the soaking liquid.
- Heat the oil in a large frying pan. Add the cabbage mixture and shiitakes. Fry over high heat, turning often with a slotted spoon, until very well browned. Add the wheat gluten and cook a few more minutes. Remove from heat.
- Combine the mushroom and wheat gluten liquids in a small bowl. Add the rice wine vinegar, soy sauce, salt, black pepper, sesame seed oil, cornstarch, and sugar. Stir well. Add the liquid seasonings to a pan and heat, stirring constantly, until the mixture thickens. Remove from heat and return to the bowl.
- Cut three circles of bean curd skin in half, divide the halves into thirds. These will look like large triangles. Brush each lightly with the dipping sauce to soften. Place a finger of filling on the circular edge. Fold the end over, sides in, and roll. Place on a tray and repeat, until the filling is used up. You should have 16 to 18 rolls. Cover with plastic wrap and refrigerate.
- Oil a baking sheet and preheat the oven to 400°F Place the rolls on the oiled sheet, brush lightly with oil, and bake until crisp and brown. (Can also pan fry these.) Serve hot with the dipping sauce and rice. Top with scallions and cilantro, if desired.
Nutrition Facts : Calories 78.1, FatContent 4.8, SaturatedFatContent 0.7, CholesterolContent 0, SodiumContent 688.9, CarbohydrateContent 8, FiberContent 1.2, SugarContent 4, ProteinContent 1.6
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