BEAN CURD STICK STIR FRY RECIPES

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BEAN CURD HOME STYLE: VEGAN AND STIR FRIED



Bean Curd Home Style: Vegan and Stir Fried image

Provided by Meredith James

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 10

12 oz of dried bean curd sticks, rehydrated in water
1 can of preserved bamboo shoots
2 cloves of garlic, grated
2 tsp of ginger, grated
2 tbsp of soy sauce or doubanjiang sauce
1 tbsp of honey
1 tsp of red chili flakes
1/2 tsp of coarsely ground black pepper
2 tbsp of sesame oil
Spring onion, diced, for decoration

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

BEAN CURD WITH BROCCOLI RECIPE - FOOD.COM



Bean Curd With Broccoli Recipe - Food.com image

Make and share this Bean Curd With Broccoli recipe from Food.com.

Total Time 1 hours 6 minutes

Prep Time 1 hours 5 minutes

Cook Time 1 minutes

Yield 2-3 serving(s)

Number Of Ingredients 12

1 1/2 teaspoons cornstarch
3/4 cup vegetable stock, divided
1 tablespoon dry sherry
2 tablespoons soy sauce
1 tablespoon sesame oil
1 scallion
4 tablespoons vegetable oil
2 slices gingerroot
2 garlic cloves, sliced
2 cups broccoli, florets and stems
1/2 teaspoon salt
1/2 lb medium firm tofu, cubed

Steps:

  • Put cornstarch into a cup and slowly add 1/4 cup of the vegetable stock (make sure it is room temperature or cooler) and mix well.
  • Add wine, soy sauce and sesame oil.
  • Mix well.
  • Cut scallion into 1 1/2-inch lengths.
  • Heat vegetable oil in a wok over medium heat. When hot, put in ginger and garlic. Stir fry for 10 seconds.
  • Put in scallion and broccoli.
  • Fry for 1 minute. Add 1/2 cup vegetable stock and the salt. Bring to a simmer.
  • Cover and cook over a medium heat for a minute, until broccoli is tender-crisp.
  • Remove broccoli with a slotted spoon.
  • Turn heat to low and add tofu.
  • Let it heat through.
  • Add cornstarch mixture.Stir very gently.
  • Put broccoli back in wok.
  • Serve as soon as the sauce is thick and everything is heated through.

Nutrition Facts : Calories 465.6, FatContent 39.2, SaturatedFatContent 5.2, CholesterolContent 0, SodiumContent 1627.9, CarbohydrateContent 13.7, FiberContent 3.1, SugarContent 2.4, ProteinContent 12.9

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