Best Fried Bean Curd Tofu With Soy Sauce By Sy Recipes
BEAN CURD HOME STYLE: MEAT-FREE AND DELICIOUS
Provided by Meredith James
Time 30m
Yield 4
Number Of Ingredients 10
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
STEAMED BEAN CURD WITH SOY SAUCE
This is light side dish, which is fairly healthy. It's very easy to prepare too. I usually steam the tofu in my rice cooker, when the rice is almost ready. Note: passive cook time is the time to steam the tofu.
Provided by WaterMelon
Categories Soy/Tofu
Time 17m
Yield 3 serving(s)
Number Of Ingredients 16
Steps:
- Steam tofu over gentle heat for six to seven minutes to warm the tofu (I always use the rice cooker to steam the tofu while the rice is cooking); remove and set aside.
- Heat oil in a wok, fry ginger, garlic and shallots till crisp and golden.
- Remove but leave the oil in the wok.
- Add the sauce ingredients to the wok and bring to boil.
- Reduce the heat and simmer until sauce thickens slightly; pour hot sauce over tofu.
- Top with the crisp garlic, ginger and shallots, and finally the garnishing ingredients, serve immediately.
Nutrition Facts : Calories 151.4, Fat 12, SaturatedFat 1.1, Cholesterol 0.1, Sodium 1031.6, Carbohydrate 6.5, Fiber 0.5, Sugar 1.5, Protein 5.1
PEKING-STYLE FRIED BEAN CURD
From the book, Chinese Cuisine by Huang Su-Huei. I'll be posting more from this book. The pictures are amazing and make me crave Chinese so badly! This is really good! I tried it years ago before I was really used to tofu and I loved it.
Provided by Recipe Junkie
Categories Soy/Tofu
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cut the bean curd into 1/2 inch slices.
- Before frying, coat with flour then dip into the egg.
- Heat the wok then add 2 T oil.
- Arrange the slices of bean curd evenly on the bottom of the wok.
- Fry over medium heat for about 1 minute, or until golden brown.
- Sprinkle with onion, ginger root and sherry, salt, sesame oil and stock.
- Pierce the bean curd with a fork to allow the liquid to seep through.
- Turn heat to low and cook until the liquid is absorbed by the bean curd.
- Shrimp's eggs may be added to this dish if desired.
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