Fresh Bean Curd With Sweet Scallion Sauce Recipes

FRESH BEAN CURD WITH SWEET SCALLION SAUCE

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.

STIR-FRIED BEAN CURD WITH FRESH MUSHROOMS

Steps:

• 1. Cut each bean curd cake in 6 to 8 pieces or in 1-inch cubes. Cut scallion stalk in 1-inch sections. Slice mushrooms.2. Heat oil. Add salt then scallion, and stir-fry a few times until translucent. Add mushrooms and stir-fry until slightly softened. Then add bean curd stir-fry gently until heated through (2 to 3 minutes). 3. Sprinkle with soy sauce and remaining salt and stir in gently. NOTE: Since bean curd is fragile, vigorous stir-frying will demolish it. Therefore shake or tilt the pan from time to time to baste the bean curd with hot oil or else separately turn the pieces so they can heat through evenly. VARIATIONS: * For the soy sauce, substitute oyster sauce. * Use 4 or 5 whole scallions, cut in 1-inch lengths. * Before serving, sprinkle bean curd with a few drops of sesame oil or garnish with minced raw scallion

HUNAN BEAN CURD IN HOT MEAT SAUCE

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.

CHINESE BEAN CURD SKIN ROLLS

Steps:

• Combine the soy sauce, sugar, sesame seed oil, salt, and water. Set aside.
• Soak the shiitake mushrooms in water.
• Dice the wheat gluten and reserve the liquid. Set aside.
• Combine the cabbage, onion, and carrots in a large bowl. Set aside.
• Add the garlic and cilantro to the wheat gluten. Set aside.
• Remove the stems from the softened shiitakes and discard. Thinly slice the shiitakes and save the soaking liquid.
• Heat the oil in a large frying pan. Add the cabbage mixture and shiitakes. Fry over high heat, turning often with a slotted spoon, until very well browned. Add the wheat gluten and cook a few more minutes. Remove from heat.
• Combine the mushroom and wheat gluten liquids in a small bowl. Add the rice wine vinegar, soy sauce, salt, black pepper, sesame seed oil, cornstarch, and sugar. Stir well. Add the liquid seasonings to a pan and heat, stirring constantly, until the mixture thickens. Remove from heat and return to the bowl.
• Cut three circles of bean curd skin in half, divide the halves into thirds. These will look like large triangles. Brush each lightly with the dipping sauce to soften. Place a finger of filling on the circular edge. Fold the end over, sides in, and roll. Place on a tray and repeat, until the filling is used up. You should have 16 to 18 rolls. Cover with plastic wrap and refrigerate.
• Oil a baking sheet and preheat the oven to 400°F Place the rolls on the oiled sheet, brush lightly with oil, and bake until crisp and brown. (Can also pan fry these.) Serve hot with the dipping sauce and rice. Top with scallions and cilantro, if desired.