Bean Curd Salad Recipes

Steps:

• Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and discard liquid. Return beans to pan; add water to cover by 2 in. Bring to a boil; cover and simmer for 45 minutes or until beans are tender. Drain and discard liquid. Place beans in a large bowl; add onions, carrots and radishes. In another bowl, whisk dressing ingredients. Pour over bean mixture and toss gently. Cover and refrigerate for several hours or overnight.

Steps:

• Heat the vegetable oil in a large, heavy bottomed skillet or wok, until hot.
• Add the crushed garlic to the skillet or wok and cook for a few seconds.
• Add the bean curd in batches and stir-fry over gentle heat, until golden on all sides.
• Remove with a slotted spoon and keep warm.
• Add the onion, carrot, celery, red bell peppers, snow peas, broccoli, and green beans to the pan and stir fry for about 2-3 minutes, or until tender but crisp.
• Add the oyster sauce, tamarind concentrate, fish sauce, tomato paste, soy sauce, chili sauce, sugar, vinegar, and star anise, mixing well to blend.
• Stir-fry for another 2 minutes.
• Mix the cornstarch with the water and add to the pan with the stir-fried bean curd.
• Stir-fry gently, until the sauce boils and thickens slightly.
• Transfer to warm plates and serve immediately.

Steps:

• Combine the green beans, wax beans, garbanzo beans, kidney beans, green pepper, onion, and celery in a large bowl; toss to mix.
• Whisk together the oil, vinegar, salt, pepper, and sugar in a separate bowl until the sugar is dissolved; pour over the bean mixture. Refrigerate 8 hours or overnight before serving.