vegan - Home-Style Spicy Bean Curd

[Guest guest]

* Exported from MasterCook *

 

Home-Style Spicy Bean Curd

 

Recipe By :Ken Hom

Serving Size : 2 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound soft bean curd -- drained

1 tablespoon peanut oil

1 tablespoon finely chopped fresh ginger

1 tablespoon finely chopped garlic

1 tablespoon chili bean sauce

1 teaspoon yellow bean sauce

2 teaspoons sugar

1/4 cup vegetable stock

2 tablespoons rice wine or dry sherry

1 teaspoon cornstarch mixed with 1 teaspoon water

GARNISH:

2 teaspoons sesame oil

2 tablespoons finely chopped scallions

 

Serves 2 to 4

 

This recipe is my adaptation of " Ma Po's home-cooked bean curd, " a popular and

traditional Sichuan dish I first experienced in a Sichuan-style restaurant in

Hong Kong. The Sichuan style emphasizes hot spices and strong seasonings with

which bean curd readily combines. I have made this into a vegetarian dish by

omitting the minced beef or pork that is normally used. Bean curd is such a good

protein and the sauce and garnish are so full of flavor that the meat is not

missed, either nutritionally or as a flavor. Note that here I use soft bean

curd, so that the result is a spicy and savory custard-like dish, perfect with

rice, crispy noodles, or bread.

 

Cut the bean curd into 1-inch cubes and set aside. Heat a wok or large

frying-pan over high heat and add the oil. Put in the ginger, garlic, chili bean

sauce, and bean sauce and stir-fry for 30 seconds. Add the sugar, stock, and

rice wine and cook for 2 minutes. Stir the blended cornstarch into the wok. When

the sauce has slightly thickened, add the bean curd cubes and stir gently.

Continue to cook for 2 minutes until the bean curd is heated through. Garnish

and serve at once.

 

 

Source:

" Asian Vegetarian Feast "

Copyright:

" 1988 by Taurom Inc/Ken Hom "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 136 Calories; 12g Fat (76.4% calories

from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; trace Cholesterol;

203mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Fat; 1/2 Other Carbohydrates.

 

 

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