Home Style Fried Bean Curd 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!

HOME-STYLE FRIED BEAN CURD RECIPE

Steps:

• The bean burd should be more tough. You can buy in China town or Chinese market. You can also use fried bean burd for this dish.
• Cut beancurd cut into triangular slices 1 cm thick. Just like the image.
• Add oil and fry over medium heat until golden brown. Tip: Fry a few pieces at a time. It can save oil and it won't break the bean curd.
• Remove from the heat and set aside.
• Soak black fungus in advance, remove hard roots. Wash bell pepper and cut into small pieces. Tip: Soak black fungus in hot water if you want it to be soft. Soak in cold water will have crip taste, but you need to make sure it soak long enough.
• Prepare Sichuan Doubanjiang (Douban paste or chili bean sauce ).
• Preheat wok. Add oil, chopped green onions, and minced ginger. Add 1 tablespoon Doubanjiang (Douban paste, or chili bean sauce). Don't put too much the paste because it is salty. Tips: do not add salt, since Douban paste already has flavor.
• Stir-fry over low heat until the oil turns red . Tips: 1. Don't use medium or high heat, or it will stick on the pan. 2. Make sure cook oil until red. Otherwise, the flavor will be changed and won't be tasty.
• Add bean curd and black fungus. Add a small amount of water and a tablespoon sugar. Cover and simmer for a few minutes. Add bell pepper and stir well.
• Add cornstarch mixture (1 tablespoon cornstarch + 4 tablespoon water) while stir-frying. Add until the sauce thickens. Serve and enjoy with friends and family.

STIR-FRIED GREEN BEANS

Steps:

• In a large nonstick skillet or wok, stir-fry garlic in butter for 1 minute. Add the beans; stir-fry 3 minutes longer. Stir in the parsley, basil, salt, oregano and cayenne; stir-fry for 2-3 minutes or until beans are crisp-tender.

STIR-FRIED BEAN CURD WITH GROUND PORK AND OYSTER SAUCE

Steps:

• Mix together the pork, the egg, 1 tablespoon of the cornstarch, the five-spice powder, 1 tablespoon of the scallions, 1/2 teaspoon of the sugar, 1/4 teaspoon of the sesame oil, and 1/4 teaspoon salt. Place the vegetable oil in a hot wok over very high heat, then add small clumps of the pork mixture. Stir-fry for about 1 minute, or until the clumps are browned and cooked through. Remove from wok and reserve.
• Lower the heat to medium. Add to the wok, 6 tablespoons of scallions, the minced red pepper, the minced green chile, the minced garlic, and the minced ginger root. Stir-fry for 30 seconds. Add the browned pork and stir well, tossing with the remaining 2 1/2 teaspoons of sugar. Turn heat high and add the chicken stock, soy sauce and oyster sauce. Stir well and bring to a boil. Mix the remaining 2 teaspoons of cornstarch with a little cold water in a cup, then stir into the wok. Gently stir in the bean curd cubes, taking care not to break them up.
• Remove from wok and place on serving platter. Sprinkle with the remaining half-teaspoon of sesame oil.

DEEP-FRIED BEAN CURD WITH OYSTER SAUCE

Steps:

• In a wok, heat the oil for deep frying to 375 degrees, or until a piece of scallion placed in the oil bubbles and sizzles rapidly. Pat the tofu cubes dry with a paper towel. Fry the cubes in the oil for about 5 minutes, or until they are golden brown. Drain on paper towels and set aside. When the cubes are cool, cut each one in half.
• Pour off the frying oil from the wok. Over high heat, add the peanut oil to the wok, then the garlic and brown bean sauce, and stir-fry for 30 seconds. Add the fried bean curd pieces, the water and the bok choy and bring to a boil. Cover the wok, lower the heat and simmer for 5 minutes. Uncover, raise the heat, add the sake or sherry, the sugar and as much of the cornstarch mixture as is needed to thicken the dish, stirring constantly. Add the oyster sauce and scallions and mix well. Garnish with coriander and serve with plain boiled rice.

PEKING-STYLE FRIED BEAN CURD

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.