FRIED BEAN CURD RECIPE RECIPES

Name: Fried Bean Curd (Tofu) With Soy Sauce by Sy
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 pieces
Ingredients: 18 ounces regular tofu, slice into 8 pieces (Approx. 1/2" x 4" x2 1/2-inch size); 1/4 cup peanut oil; 2 scallions, sliced thinly (diagonal cut); 1 long hot green peppers (diagonal cut) or 1 hot red pepper, medium hot, remove seeds and slice thinly (diagonal cut); 1 teaspoon sesame seeds (optional); 2 tablespoons soup stock; 2 tablespoons soy sauce; 1/2 teaspoon sesame oil

FRIED BEAN CURD (TOFU) WITH SOY SAUCE BY SY RECIPE ...

Fried Bean Curd (Tofu) With Soy Sauce by Sy Recipe ... image

This recipe is the one to try if you are new to eating Bean Curd or have not liked the texture of Bean Curd in the past. Bean Curd (the Japanese name is Tofu) is simply ground up soy beans, water and a coagulant added, put in a mold and then some of the water is pressed out. There are several types of Bean Curd from the Japanese, Chinese and Korean cuisines; Silken (soft), Medium/Regular (semi-soft) and Firm (hard) Tofu. Further, it is high in protein, inexpensive to make and blends in very well with other foods.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 8 pieces

Number Of Ingredients 8

Ingredients

18 ounces regular tofu, slice into 8 pieces (Approx. 1/2" x 4" x2 1/2-inch size)
1/4 cup peanut oil
2 scallions, sliced thinly (diagonal cut)
1 long hot green peppers (diagonal cut) or 1 hot red pepper, medium hot, remove seeds and slice thinly (diagonal cut)
1 teaspoon sesame seeds (optional)
2 tablespoons soup stock
2 tablespoons soy sauce
1/2 teaspoon sesame oil

Steps:

Place oil in a pan and use low to medium heat (a Teflon pan works best).
Fry half the bean curd until golden brown, turn as needed and then remove to a serving plate.
Fry and remove the balance of the bean curd.
Place the sliced scallions and peppers on top of the fried bean curd.
In the wok with a little oil remaining, add sesame seeds (option) fry briefly.
Then add the stock, soy sauce, sesame oil.
Stir once until heated and then pour over the tofu in the serving plate.
Enjoy!
Note: Do not use soft or silken tofu.

Nutrition Facts : Calories 107.2, FatContent 9.4, SaturatedFatContent 1.5, CholesterolContent 0, SodiumContent 257.5, CarbohydrateContent 2.2, FiberContent 0.3, SugarContent 0.9, ProteinContent 4.8

BASIC STIR FRIED BEAN CURD RECIPE - COOKEATSHARE

Basic Stir Fried Bean Curd Recipe - CookEatShare image

Provided by Global Cookbook

Number Of Ingredients 7

Ingredients

4 x Cakes bean curd
1 x Scallion stalk
3 x -(up to)
4 Tbsp. 0il
1/4 tsp Salt
2 Tbsp. Soy sauce
1/4 tsp Salt

Steps:

1. Cut each bean curd cake in 6 to 8 pcs or possibly in 1-inch cubes. Cut scallion stalk in 1-inch sections. 2. Heat oil. Add in salt; then scallion, and stir-fry a few times till translucent/soft. Add in bean curd; stir-fry gently till heated through (2 to 3 min). 3. Sprinkle with soy sauce and remaining salt and stir in gently. NOTE: Since bean curd is fragile, vigorous stir-frying will demolish it. Therefore shake or possibly tilt the pan from time to time to baste the bean curd with warm oil; or possibly else separately turn the pcs so they can heat through proportionately. VARIATIONS:1. For the soy sauce, substitute oyster sauce. 2. Use 4 or possibly 5 whole scallions, cut in 1-inch lengths. 3. Before serving, sprinkle bean curd with a few drops of sesame oil; or possibly garnish with chopped raw scallion. 4. With Chinese sausage: Steam 4 Chinese sausages 15 min; then slice thin. Add in to heated oil in step 2 and brown lightly; then stir-fry scallion and bean curd. 5. With mushrooms (fresh): In step 2, add in after the scallion, 1/4 lb. fresh mushrooms, sliced, and stir-fry till slightly softened. Then add in the bean curd and continue as in steps 2 and 3. 6. With mushrooms (dry): After step 2, add in 10 dry black mushrooms (soaked), sliced, the soy sauce and 1/2 tsp. sugar. Then gently stir in 1/2 c. of the mushroom-soaking liquid or possibly stock. Bring to a boil and simmer, covered, 5 min over medium heat. 7. With roast pork: In step 2, add in after the scallion, 1/4 c. roast pork, sliced or possibly diced, and stir-fry a few times. Then add in the bean curd and continue as in steps 2 and 3. 8. With shrimp: In step 2, add in after the scallion 1/4 c. raw shrimp, shelled, deveined and cut in 1-inch pcs; stir-fry till pinkish. Then add in bean curd and continue as in steps 2 and 3.

Nutrition Facts : ServingSize 12 g, Calories 5, FatContent 0.01 g, TransFatContent 0.0 g, SaturatedFatContent 0.0 g, CholesterolContent 0 g, SodiumContent 742 g, CarbohydrateContent 0.87 g, FiberContent 0.2 g, SugarContent 0.22 g, ProteinContent 0.57 g

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