BEAN CURD FAMILY STYLE RECIPES
BEAN CURD HOME STYLE: VEGAN AND STIR FRIED
Provided by Meredith James
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 4
Number Of Ingredients 10
Steps:
- Boil the rehydrated bean curds in water for about 10 min (or according to the package instructions).
- Mix soy/ doubanjiang sauce, honey, chili flakes, pepper, garlic, and ginger in a separate bowl.
- Pat the boiled curds dry and cut them into 2-in long strips.
- Bring the sesame oil to medium heat in a frying pan or wok. Add the curd strips and fry for 2-3 min, until lightly golden. Then add the spice mix and bamboo shoots and fry for another 2-3 min, until fragrant. Done, the home-style tofu is ready to serve!
Nutrition Facts : ServingSize 4
RED-COOKED TOFU, FAMILY STYLE RECIPE - NYT COOKING
Provided by Ken Hom
Total Time 25 minutes
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cut the bean-curd cake into 1-inch-by-3-inch-by-1-inch pieces. Lay them on paper towels and drain for 10 minutes.
- At a slight diagonal, cut the scallions into 3-inch pieces.
- Heat a wok or large saute pan until it is hot. Add 1/2 cup of the peanut oil, and when it is hot, fry the bean curd on both sides until it is golden brown. Drain the bean curd well on paper towels.
- Drain and discard the oil. Wipe the wok clean, reheat and add the remaining 1 1/2 tablespoons of oil. Then add the scallions and garlic, and stir-fry for 30 seconds. Put in the rest of the ingredients except the sesame oil. Bring the mixture to a boil, return the fried bean-curd pieces, and cook over high heat, stirring occasionally to distribute the sauce, for 10 minutes or until the bean curd has absorbed most of the sauce. Add the sesame oil and give the mixture a final turn. Serve at once.
Nutrition Facts : @context http//schema.org, Calories 198, UnsaturatedFatContent 8 grams, CarbohydrateContent 13 grams, FatContent 11 grams, FiberContent 2 grams, ProteinContent 13 grams, SaturatedFatContent 2 grams, SodiumContent 582 milligrams, SugarContent 6 grams
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