Bean Curd Home Style Meat Free And Delicious Recipes

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BEAN CURD SALAD



Bean Curd Salad image

Bean curd is a delicious, healthy alternative to meat. Mixed with crisp stir fried vegetables, it makes an ideal light meal or appetizer.

Provided by mommyoffour

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 21

2 tablespoons vegetable oil
1 garlic clove, crushed
1 lb bean curd, cubed
1 onion, sliced
1 carrot, cut into julienne strips
1 celery, sliced
2 small red bell peppers, cored, seeded and sliced
9 ounces snow peas, trimmed and halved
4 1/2 ounces broccoli, trimmed and divided into florets
4 1/2 ounces thin green beans, halved
2 tablespoons oyster sauce
1 tablespoon tamarind paste
1 tablespoon fish sauce
1 tablespoon tomato sauce
1 tablespoon light soy sauce
1 tablespoon chili sauce
2 tablespoons sugar
1 tablespoon white vinegar
1 pinch ground star anise
1 teaspoon cornstarch
1 1/4 cups water

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.

Nutrition Facts : Calories 270.5, Fat 12.8, SaturatedFat 1.8, Sodium 966.9, Carbohydrate 29, Fiber 6.1, Sugar 15.4, Protein 14.3

STEAMED BEAN CURD WITH SOY SAUCE



Steamed Bean Curd With Soy Sauce image

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

200 g soft silken tofu
1 tablespoon garlic, chopped
1 tablespoon ginger, julienned thinly
1 tablespoon chopped shallot
1 tablespoon canola oil
2 tablespoons light soy sauce
1 tablespoon oyster sauce
1/2 teaspoon instant chicken bouillon granules
1 tablespoon canola oil
1/2 teaspoon sesame oil
1/4 teaspoon sugar, to taste
1 dash pepper
1/4 cup water
shredded scallion
cilantro
sliced red chile

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

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