FRESH BEAN CURD WITH SWEET SCALLION SAUCE
Provided by Molly O'Neill
Categories easy, quick, main course, side dish
Time 20m
Yield Four to six servings
Number Of Ingredients 8
Steps:
- To make the bean curd, heat a wok or heavy skillet over high heat for 30 seconds. Turn the heat very low. Add the pine nuts and spread in a single layer. Cook, stirring often with a spatula, until the nuts turn brown, about 12 minutes. Set aside.
- To make the sauce, heat a wok or heavy skillet over medium heat. Add the scallion oil, soy sauce, broth and sugar. Stir clockwise (to avoid spattering) until all ingredients are well blended and begin to boil. Set aside.
- Place water in a large pot, cover and bring to a boil over high heat. Add bean curd and boil for 4 minutes. Drain well, cut each cake in half crosswise and place in a heated dish. Whisk the sauce and pour over bean curd. Sprinkle with pine nuts and scallion and serve immediately.
Nutrition Facts : @context http, Calories 273, UnsaturatedFat 16 grams, Carbohydrate 9 grams, Fat 20 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 621 milligrams, Sugar 6 grams, TransFat 0 grams
BEAN CURD WITH BROCCOLI
Make and share this Bean Curd With Broccoli recipe from Food.com.
Provided by spatchcock
Categories Soy/Tofu
Time 1h6m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Put cornstarch into a cup and slowly add 1/4 cup of the vegetable stock (make sure it is room temperature or cooler) and mix well.
- Add wine, soy sauce and sesame oil.
- Mix well.
- Cut scallion into 1 1/2-inch lengths.
- Heat vegetable oil in a wok over medium heat. When hot, put in ginger and garlic. Stir fry for 10 seconds.
- Put in scallion and broccoli.
- Fry for 1 minute. Add 1/2 cup vegetable stock and the salt. Bring to a simmer.
- Cover and cook over a medium heat for a minute, until broccoli is tender-crisp.
- Remove broccoli with a slotted spoon.
- Turn heat to low and add tofu.
- Let it heat through.
- Add cornstarch mixture.Stir very gently.
- Put broccoli back in wok.
- Serve as soon as the sauce is thick and everything is heated through.
Nutrition Facts : Calories 465.6, Fat 39.2, SaturatedFat 5.2, Sodium 1627.9, Carbohydrate 13.7, Fiber 3.1, Sugar 2.4, Protein 12.9
DEEP-FRIED BEAN CURD WITH OYSTER SAUCE
Provided by Robert Farrar Capon
Categories dinner, one pot, main course, side dish
Time 25m
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a wok, heat the oil for deep frying to 375 degrees, or until a piece of scallion placed in the oil bubbles and sizzles rapidly. Pat the tofu cubes dry with a paper towel. Fry the cubes in the oil for about 5 minutes, or until they are golden brown. Drain on paper towels and set aside. When the cubes are cool, cut each one in half.
- Pour off the frying oil from the wok. Over high heat, add the peanut oil to the wok, then the garlic and brown bean sauce, and stir-fry for 30 seconds. Add the fried bean curd pieces, the water and the bok choy and bring to a boil. Cover the wok, lower the heat and simmer for 5 minutes. Uncover, raise the heat, add the sake or sherry, the sugar and as much of the cornstarch mixture as is needed to thicken the dish, stirring constantly. Add the oyster sauce and scallions and mix well. Garnish with coriander and serve with plain boiled rice.
Nutrition Facts : @context http, Calories 505, UnsaturatedFat 40 grams, Carbohydrate 12 grams, Fat 46 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 194 milligrams, Sugar 3 grams, TransFat 0 grams
BEAN CURD IN SPICY MEAT SAUCE
To be made in two batches one day in advance if desired
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 45m
Yield 20 to 25 servings
Number Of Ingredients 15
Steps:
- Heat half of the oil in a wok and, when it is hot but not quite smoking, add half of the red and green peppers. Cook, stirring and pressing them against the side of the wok so that they blacken a bit without burning. Using a slotted spoon, remove them while they are still crisp and set aside. Leave the oil in the wok.
- To the wok add half of the pork and cook over high heat, stirring and chopping down to break up any lumps. Cook only until the pork loses its raw look.
- Add half of the bean sauce, half of the chili paste with garlic, half of the sugar and one tablespoon of the Sherry, blending thoroughly. Add one cup of the chicken broth and bring to the simmer.
- Blend half of the cornstarch with one tablespoon of Sherry and one and one-half tablespoons chicken broth.
- Stir this into the simmering meat sauce. When thickened, spoon and scrape the sauce into a large mixing bowl.
- Wipe out the wok. Repeat the procedure using the remaining oil, peppers, pork, bean sauce, chili paste with garlic, sugar, Sherry, chicken broth and cornstarch. Add the second batch of peppers to the first batch and let cool. Add the second batch of meat sauce to the first batch and let cool. Refrigerate overnight or until ready to use. Refrigerate the peppers separately.
- When ready to serve, return the meat sauce to room temperature. Return the sauce to large saucepans or casseroles and bring to the boil.
- Carefully add the bean-curd pieces to the meat sauce. Stir and heat gently so as not to break up the bean-curd pieces more than necessary. Add the cooked red and green pepper cubes. Heat briefly.
- Add the chopped scallions, ground peppercorns and sesame oil. Stir gently and serve. Serve with hot chili oil on the side, if desired, to be added by those who enjoy very spicy foods.
Nutrition Facts : @context http, Calories 212, UnsaturatedFat 8 grams, Carbohydrate 7 grams, Fat 12 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 2 grams, Sodium 83 milligrams, Sugar 3 grams, TransFat 0 grams
More about "fresh bean curd with sweet scallion sauce recipes"
BRAISED BEAN CURD WITH MUSHROOMS (FIRM TOFU) - RASA …
From rasamalaysia.com
4.4/5 (26)Total Time 20 minsCategory Chinese RecipesCalories 218 per serving
- Cut the bean curd into pieces and pat dry with paper towels. Heat up your wok or deep fryer and add oil. Deep fry the bean curd until light to golden brown, dish out and drain with paper towels. Set aside.
- Heat up the claypot and add 1 tablespoon of oil. Stir-fry the chopped garlic until aromatic and toss in the ground pork, do a quick stir before adding the mushrooms and the fried bean curd. Add all seasonings and water and cover the claypot with its cover. Lower the heat to low and let it braise for 15 minutes. Before serving, add in the corn starch mixture to thicken the sauce. Toss in the chopped scallion and serve immediately.
10 BEST CHINESE BEAN CURD RECIPES | YUMMLY
From yummly.com
FU PEI GUEN (CHINESE BEAN CURD ROLLS) WITH PORK, …
From seriouseats.com
FERMENTED BEAN CURD - CHINESE INGREDIENTS - THE WOKS …
From thewoksoflife.com
SWEET BEAN SAUCE (甜面酱 - TIAN MIAN JIANG) - THE WOKS …
From thewoksoflife.com
35 SCALLION RECIPES (+ BEST GREEN ONION DISHES) - INSANELY GOOD
From insanelygoodrecipes.com
SHREDDED PORK STIR-FRY WITH SWEET BEAN SAUCE - THE WOKS OF LIFE
From thewoksoflife.com
FRESH BEAN CURD WITH SWEET SCALLION SAUCE RECIPE - NYT COOKING
From cooking.nytimes.cf
FRESH BEAN CURD WITH SWEET SCALLION SAUCE RECIPE
From foodnewsnews.com
25 HIGH PROTEIN VEGAN BLACK BEAN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
CANTONESE-STYLE STEAMED TOFU WITH GINGER & SCALLIONS - THE WOKS …
From thewoksoflife.com
FRESH BEAN CURD WITH SWEET SCALLION SAUCE - DINING AND COOKING
From diningandcooking.com
BEAN CURD RECIPES - NYT COOKING
From cooking.nytimes.com
BEANCURD SKIN RECIPE - HOW TO STIR-FRIED WITH MUSHROOMS
From tasteasianfood.com
FRIED BEAN CURD WITH A SWEET AND SOUR SAUCE - BIGOVEN.COM
From bigoven.com
10 BEST VEGAN BEAN CURD RECIPES | YUMMLY
From yummly.com
18 EASY RECIPES TO MAKE WITH CANNED BEANS
From simplyrecipes.com
BEANCURD STICKS BROILED WITH SOY SAUCE, GINGER, AND HONEY RECIPE
From seriouseats.com
You'll also love