HOMESTYLE TOFU RECIPE RECIPES

Name: Home Style Tofu
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 block regular tofu; 2 tablespoons cooking oil; 1 cup carrots chopped; 1 green chili pepper chopped; 3 cloves garlic ( , chopped); 2 ginger slices; 1 scallions white part only ( , chopped into rounds); 1 tablespoon light soy sauce; 1 tablespoon cooking wine; ½ tablespoon soy sauce; ½ tablespoon sugar; 2 teaspoon doubanjiang

HOME STYLE TOFU—TOFU STIR-FRY RECIPE | CHINA SICHUAN FOOD

Home Style Tofu—Tofu Stir-fry Recipe | China Sichuan Food image

Home style tofu, quick vegan tofu recipe.

Provided by Elaine

Categories Side Dish

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 2

Number Of Ingredients 12

Ingredients

1 block regular tofu
2 tablespoons cooking oil
1 cup carrots chopped
1 green chili pepper chopped
3 cloves garlic ( , chopped)
2 ginger slices
1 scallions white part only ( , chopped into rounds)
1 tablespoon light soy sauce
1 tablespoon cooking wine
½ tablespoon soy sauce
½ tablespoon sugar
2 teaspoon doubanjiang

Steps:

Drain the block of tofu and cut them into thick strips about 10 cm long and 3 cm width.
Heat up some oil in pan, and put the tofu in until one side is golden. Turn over to make the other side become golden too. Then move out.
Add oil and doubanjiang and fry until the oil turns red over slow fire, then place garlic, ginger and spring onion white, cook until aromatic.
Add carrots and green pepper in to fry for 2 minute, place sugar, light soy sauce and cooking wine. Then return the fried tofu.
Give a gentle stir and mix everything well. Serve immediately.

Nutrition Facts : Calories 293 kcal, CarbohydrateContent 15 g, ProteinContent 13 g, FatContent 19 g, SaturatedFatContent 1 g, SodiumContent 822 mg, FiberContent 2 g, SugarContent 7 g, ServingSize 1 serving

MAPO TOFU (SZECHUAN HOMESTYLE TOFU) RECIPE - CHINESE.FOOD.COM

Mapo Tofu (szechuan Homestyle Tofu) Recipe - Chinese.Food.com image

I had this recipe from my Chinese professor. It's a very famous Chinese dish, excellent with steam rice. I normally make a little more sauce to pour over rice and steamed bok choy

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 3 serving(s)

Number Of Ingredients 12

Ingredients

1 lb firm tofu
4 ounces ground pork
1/4 teaspoon salt
1 tablespoon chili paste (or more, depending on your preference)
3 tablespoons chicken broth or 3 tablespoons chicken stock
1 leeks or 3 green onions
1 teaspoon black bean paste
1 1/2 tablespoons tapioca starch
2 tablespoons soy sauce
1 tablespoon cornstarch
2 tablespoons water
2 tablespoons soy sauce

Steps:

Mix marinade ingredients.
Marinate pork for about 20 minutes.
Cut the bean curd into 1/2 inch (1 cm) square cubes, and blanch (drop into boiling water) for 2- 3 minutes.
Remove from boiling water and drain.
Chop leeks or green onions into short lengths.
Heat wok and add oil.
When oil is ready, add the marinated pork.
Stir-fry pork until the color darkens.
Add salt and stir.
Add the black bean paste.
Add the chili paste, then the stock, tofu, and leek or green onions.
Turn down the heat.
Cook for 3- 4 minutes.
While cooking, mix cornstarch, water, and soy sauce together.
Add to wok and stir gently.
Serve with freshly ground Szechuan pepper.
Prep time is marinating time.

Nutrition Facts : Calories 250.5, FatContent 14.5, SaturatedFatContent 4.3, CholesterolContent 27.3, SodiumContent 1625.1, CarbohydrateContent 10.6, FiberContent 2.1, SugarContent 2.5, ProteinContent 22.1

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