Bean Curd Home Style Meat Free And Delicious Recipes

BEAN CURD HOME STYLE: MEAT-FREE AND DELICIOUS

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!

BEAN CURD SALAD

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.

STEAMED BEAN CURD SKIN WITH GINGER SAUCE

Steps:

• Wet the sheet of beancurd.
• Fold it 5 or 6 times, then cut it into retangular pieces.
• Place on a heatproof plate.
• Combine ginger, garlic, carrot, soy sauce, oils, sugar, salt and pepper in a small bowl.
• Spoon mixture over beancurd pieces.
• Steam over rapidly boiling water 2 to 3 minutes or until cooked.
• Line a serving plate with blanched Hong Kong kai lan.
• Arrange the steamed beancurd on the green vegetable.
• Garnish and serve.

STEAMED BEAN CURD WITH SOY SAUCE

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.