BEAN CURD SALAD RECIPES

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BEAN CURD SALAD RECIPE - FOOD.COM



Bean Curd Salad Recipe - Food.com image

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

2 tablespoons vegetable oil
1 garlic clove, crushed
1 lb bean curd, cubed
1 onion, sliced
1 carrot, cut into julienne strips
1 celery, sliced
2 small red bell peppers, cored, seeded and sliced
9 ounces snow peas, trimmed and halved
4 1/2 ounces broccoli, trimmed and divided into florets
4 1/2 ounces thin green beans, halved
2 tablespoons oyster sauce
1 tablespoon tamarind paste
1 tablespoon fish sauce
1 tablespoon tomato sauce
1 tablespoon light soy sauce
1 tablespoon chili sauce
2 tablespoons sugar
1 tablespoon white vinegar
1 pinch ground star anise
1 teaspoon cornstarch
1 1/4 cups water

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

BEAN CURD AND CUCUMBER SALAD RECIPE - COOKEATSHARE



Bean Curd And Cucumber Salad Recipe - CookEatShare image

Provided by Global Cookbook

Number Of Ingredients 9

1 sm Cucumber Oil for frying
1 sqr fresh bean curd
4 ounce Beansprouts, trimmmed and rinsed Salt
1 sm Onion, grated
2 x Garlic cloves, crushed
1/2 tsp Chilli pwdr
3 Tbsp. Dark soy sauce
2 Tbsp. Rice wine vinegar
2 Tbsp. Dark brown sugar Salt

Steps:

  • Trim the ends from the cucumber and then cut it in neat cubes. Sprinkle with salt and set aside, while preparing the remaining ingredients. Heat a little oil in a pan and fry the bean curd on both sides till golden. Drain on absorbent kitchen paper and cut in cubes. Prepare the dressing by blending together the onion, garlic and chilli pwdr. Stir in the soy sauce, vinegar, sugar and salt to taste. You can do this in a screw-topped glass jar. Just before serving, rinse the cucumber under cool running water. Drain and dry thoroughly. Toss the cucumber, bean curd and beansprouts together in a serving bowl and pour over the dressing. Garnish with the celery leaves and serve the salad at once.

Nutrition Facts : ServingSize 44 g, Calories 42, FatContent 0.24 g, TransFatContent 0.0 g, SaturatedFatContent 0.05 g, CholesterolContent 0 g, SodiumContent 681 g, CarbohydrateContent 8.89 g, FiberContent 1.4 g, SugarContent 1.01 g, ProteinContent 1.89 g

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