Bean Curd With Broccoli Recipes

BEAN CURD WITH BROCCOLI

Bean Curd With Broccoli image

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

Ingredients

1 1/2 teaspoons cornstarch
3/4 cup vegetable stock, divided
1 tablespoon dry sherry
2 tablespoons soy sauce
1 tablespoon sesame oil
1 scallion
4 tablespoons vegetable oil
2 slices gingerroot
2 garlic cloves, sliced
2 cups broccoli, florets and stems
1/2 teaspoon salt
1/2 lb medium firm tofu, cubed

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

BROCCOLI AND BEAN CURD WITH PORK

Broccoli and Bean Curd With Pork image

Provided by Marian Burros

Categories dinner, one pot, main course

Time 25m

Yield 2 to 3 servings

Number Of Ingredients 9

Ingredients

8 ounces bean curd
1 bunch broccoli
1 tablespoon vegetable oil
1 large clove garlic, minced
2 thin slices ginger, minced
1 to 2 teaspoons hot chili-garlic paste
4 ounces lean ground pork, optional
2 tablespoons hoisin sauce
1 green onion, finely chopped or 1 tablespoon minced Chinese parsley

Steps:

Drain bean curd and press between paper towels to remove moisture. Slice into 1/4-inch cubes.
Remove tough stems from broccoli to remove moisture. Slice into 1/4-inch cubes.
Remove tough stems for soup or puree.
Heat oil in wok or large skillet; add garlic, ginger and chili paste and stir. When mixture begins to color, reduce heat and add bean curd. Stir for 2 or 3 minutes until bean curd begins to color. Add pork, if used, and cook until it loses pink color. Add broccoli and stir for 2 minutes. Add hoisin sauce; stir and cover. Reduce heat to simmer. Cover and cook for about 5 minutes. Serve.

Nutrition Facts : @context http, Calories 207, UnsaturatedFat 7 grams, Carbohydrate 24 grams, Fat 9 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 279 milligrams, Sugar 7 grams, TransFat 0 grams

HUNAN BEAN CURD IN HOT MEAT SAUCE

Hunan Bean Curd in Hot Meat Sauce image

Because I am a vegetarian, I leave out the pork. Also, I have made this by sauteeing fresh broccoli rabe, then adding the sauce ingredients and proceeding as written, since I didn't have any peas. Watch out--this is HOT! But very, very good!!

Provided by spatchcock

Categories Chinese

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 18

Ingredients

3 -4 cups fresh firm tofu, cut into 1/2 inch cubes
1 cup coarse ground pork
2 tablespoons white wine
1/2 teaspoon cornstarch
4 tablespoons vegetable oil
1 tablespoon szechuan hot bean sauce
1/2 tablespoon minced fresh ginger
2 garlic cloves, minced
2 tablespoons light soy sauce or 2 tablespoons dark soy sauce
1 cup frozen green pea
2 teaspoons hot pepper oil or 1 teaspoon cayenne
1/4 cup chicken broth
1 dash salt, to taste (optional)
2 teaspoons cornstarch, mixed with
1 tablespoon water
black pepper
2 scallions, minced
1 teaspoon sesame oil

Steps:

Marinate the pork in a mixture of the white wine and 1/2 teaspoon cornstarch for a few minutes.
Then fry in a hot wok containing the vegetable oil.
Cook for just a moment, and then add the bean curd cubes.
Add the hot bean sauce, ginger, garlic, soy sauce, peas, and hot pepper oil or cayenne.
Stir-fry for about 1 minute.
Add the chicken broth and optional salt, and stir over high heat until mixture comes to a boil.
Thicken the sauce with the cornstarch mixture.
Garnish with the black pepper, scallions, and sesame oil.
Serve hot.

Nutrition Facts : Calories 498.8, Fat 37.8, SaturatedFat 5.6, Sodium 1208.5, Carbohydrate 20, Fiber 5.4, Sugar 5.9, Protein 22.2

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