vegan - Spicy-Sweet Bean Curds

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* Exported from MasterCook *

 

Spicy-Sweet Bean Curds

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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1 package bean curds -- (4 oz.) rehydrated (or can substitute

glutan/seitan or TVP chunks)

1 small onion -- chopped

5 1/2 C veggie broth or water

2 C mixed green vegetables

1 T cornstarch (dissolved in ¼ C cold water)

2 t soy sauce, tamari, or Bragg's liquid

aminos

1 t sugar, honey, or other sweetener

1 dash hot pepper sauce (to taste)

 

Rehydrate bean curd strips or coins (see Hint below). Saute onion in ½ C of

veggie broth or water and 1 t soy sauce until just becoming transparent, add

bean curd and cook until warm, about a minute. Set aside. In a wok or skillet

heat remaining broth (or water), remaining soy sauce and sugar. Add vegetables

and cook until just beginning to become tender, then add bean curd, stir and add

cornstarch mixture. Continue stirring on medium heat until sauce thickens. Add

hot sauce to taste. Serve over brown rice, soba noodles, rice noodles or whole

grain pasta.

 

4 servings, each 149.8 calories, 10% from fat (1.16 g), 52% from carbohydrates

(20.17 g), 41% from protein (15.82 g). Sodium 413 mg, Fiber 2.6 g. This analysis

does not include rice or pasta

 

 

 

Healing Heart Hint:

Dried bean curds are available in most oriental markets. They are often labeled

" Thit Chay " , Vietnamese for vegetarian meat. They are made from just soy beans;

one ounce (about a half cup) typically has 90 calories, 1 gram of fat (10%

calories from fat). They come in many shapes, sizes and colors, from coins that

will look like chipped beef to small cubes that appear as chicken pieces. For

this recipe, the " sticks " , which look like crispy chow main noodles, are

preferred, but any shape will taste the same.

 

To rehydrate dried bean curds, cover with warm water and let stand for five

minutes. Flavorings can be added to the water to enhance the taste. Veggie

'Chickn' broth, soy sauce, mushroom flavor, ginger, garlic, onions and

vegetarian Worcestershire sauce are only some of the possibilities.

 

 

 

 

 

Source:

" http://heart.kumu.org/ssbeancd.html "

 

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Per Serving (excluding unknown items): 10 Calories; trace Fat (3.4% calories

from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

1mg Sodium. Exchanges: 1/2 Vegetable.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0