TOFU BEAN CURD RECIPES

Name: Bean Curd Home Style: Meat-free and Delicious
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 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

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

Ingredients

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

MAPO TOFU (BEAN CURD) RECIPE - FOOD.COM

Mapo Tofu (Bean Curd) Recipe - Food.com image

We grew up eating this in Chinese restaurant. It's quite expensive so i researched and came up with this recipe. Really good! I have been making it for 7 years now.

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 6-8 , 6-8 serving(s)

Number Of Ingredients 11

Ingredients

8 pieces bean curd (tokwa)
1 cup oil (for frying)
1 teaspoon garlic, minced
250 g ground pork or 250 g shrimp
1 1/2 tablespoons black bean garlic sauce (lee kum kee)
1 tablespoon chili-garlic sauce (lee kum kee)
2 tablespoons soy sauce
3/4 cup chicken broth
1 tablespoon cornstarch, mix in
1 tablespoon water
2 tablespoons spring onions, chopped

Steps:

Cut bean curd into 2 forming two triangles.
You should have 16 all in all.
Fry bean curd till golden.
Set aside.
Heat a little oil and stir fry garlic.
Add in ground pork or shrimp.
Saute till no longer pink.
Add black bean garlic sauce, garlic sauce, soy and stock.
Let simmer awhile.
Correct seasoning, add more chili if you want it hotter.
Thicken with cornstarch mixed in water.
Put back all the cooked tofu in the sauce.
Let it simmer in low heat until flavor gets absorbed.
Garnish with spring onions.

Nutrition Facts : Calories 445.7, FatContent 45.4, SaturatedFatContent 8, CholesterolContent 30, SodiumContent 452.4, CarbohydrateContent 2, FiberContent 0.1, SugarContent 0.2, ProteinContent 8.3

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