Hunan Bean Curd In Hot Meat Sauce Recipes

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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

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

BEAN CURD IN SPICY MEAT SAUCE



Bean Curd in Spicy Meat Sauce image

To be made in two batches one day in advance if desired

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, main course

Time 45m

Yield 20 to 25 servings

Number Of Ingredients 15

4 tablespoons corn, peanut or vegetable oil
1 1/3 cups cored, seeded sweet red pepper, cut into half-inch cubes
1 1/3 cups cored, seeded sweet green pepper, cut into half-inch cubes
2 pounds ground pork, preferably not too lean and not too finely ground, as found in Chinese meat markets, grocery stores and supermarkets
1/2 cup brown bean sauce
4 teaspoons bottled chili paste with garlic
4 teaspoons sugar
4 tablespoons dry Sherry
2 cups plus 3 tablespoons chicken broth
4 tablespoons cornstarch
12 Chinese bean curd, each cut into 16 pieces
1 cup finely chopped scallions, green and white parts combined
1 teaspoon ground roasted Sichuan peppercorns
1 1/2 teaspoons sesame oil
Hot chili oil, optional, available in Chinese markets

Steps:

  • Heat half of the oil in a wok and, when it is hot but not quite smoking, add half of the red and green peppers. Cook, stirring and pressing them against the side of the wok so that they blacken a bit without burning. Using a slotted spoon, remove them while they are still crisp and set aside. Leave the oil in the wok.
  • To the wok add half of the pork and cook over high heat, stirring and chopping down to break up any lumps. Cook only until the pork loses its raw look.
  • Add half of the bean sauce, half of the chili paste with garlic, half of the sugar and one tablespoon of the Sherry, blending thoroughly. Add one cup of the chicken broth and bring to the simmer.
  • Blend half of the cornstarch with one tablespoon of Sherry and one and one-half tablespoons chicken broth.
  • Stir this into the simmering meat sauce. When thickened, spoon and scrape the sauce into a large mixing bowl.
  • Wipe out the wok. Repeat the procedure using the remaining oil, peppers, pork, bean sauce, chili paste with garlic, sugar, Sherry, chicken broth and cornstarch. Add the second batch of peppers to the first batch and let cool. Add the second batch of meat sauce to the first batch and let cool. Refrigerate overnight or until ready to use. Refrigerate the peppers separately.
  • When ready to serve, return the meat sauce to room temperature. Return the sauce to large saucepans or casseroles and bring to the boil.
  • Carefully add the bean-curd pieces to the meat sauce. Stir and heat gently so as not to break up the bean-curd pieces more than necessary. Add the cooked red and green pepper cubes. Heat briefly.
  • Add the chopped scallions, ground peppercorns and sesame oil. Stir gently and serve. Serve with hot chili oil on the side, if desired, to be added by those who enjoy very spicy foods.

Nutrition Facts : @context http, Calories 212, UnsaturatedFat 8 grams, Carbohydrate 7 grams, Fat 12 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 2 grams, Sodium 83 milligrams, Sugar 3 grams, TransFat 0 grams

STEAMED BEAN CURD SKIN WITH GINGER SAUCE



Steamed Bean Curd Skin With Ginger Sauce image

I am posting this in response to a request. I have not made it myself. It is a recipe by Amy Beh at the Star of Malaysia. The times and servings are guesses.

Provided by mianbao

Categories     Chinese

Time 23m

Yield 2-3 serving(s)

Number Of Ingredients 14

1 sheet dried bean curd skin
2 tablespoons grated ginger
1 tablespoon grated garlic
2 tablespoons finely chopped carrots
1 teaspoon soy sauce
1/2 teaspoon sesame oil
1 teaspoon vegetable oil (mildly flavored)
1 teaspoon sugar
1 pinch salt
1 pinch pepper
10 -11 stalks kale, blanched (Hong Kong kai lan)
1 tablespoon chopped spring onion
1 tablespoon chopped coriander leaves
1 tablespoon chopped red chili pepper

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.

Nutrition Facts : Calories 70.9, Fat 3.8, SaturatedFat 0.6, Sodium 253.8, Carbohydrate 8.9, Fiber 1.2, Sugar 3, Protein 1.3

MA-PO TOFU (SPICY BEAN CURD WITH BEEF)



Ma-Po Tofu (Spicy Bean Curd with Beef) image

Provided by Shirley Cheng

Categories     Wine     Wok     Ginger     Stir-Fry     Lunar New Year     Ground Beef     Tofu     Spice     Leek     Soy Sauce

Yield Makes 4 portions

Number Of Ingredients 19

1 teaspoon Sichuan peppercorns
1 1/2 pounds soft (not silken) tofu, cut into 1-inch cubes
2 tablespoons Chinese hot bean paste (also called chili bean sauce)*
1 tablespoon Chinese black-bean paste or sauce*
4 tablespoons oyster sauce
2 tablespoons Asian chili powder*
1 tablespoon cornstarch
1/4 cup peanut oil
4 ounces ground beef
1 (1/4-inch) piece fresh ginger, minced (about 1 teaspoon)
2 cloves garlic, minced
1 scallion (white and green parts), thinly sliced on diagonal
1/4 cup Shaohsing rice wine
1 medium leek (white and pale green parts only), washed, halved lengthwise, and cut into 1/2-inch slices (about 1/2 cup)
1/2 cup chicken stock or low-sodium chicken broth
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
2 tablespoons fresh cilantro, chopped (optional)
*Available at Asian markets and in the Asian section of some supermarkets

Steps:

  • In dry heavy skillet over moderate heat, toast peppercorns, stirring, until fragrant, 3 to 5 minutes. Transfer to bowl and let cool, then grind in spice grinder to fine powder. Set aside.
  • In large pot over moderately high heat, bring 4 cups water to boil. Add tofu, remove from heat, and let steep, uncovered, 5 minutes. Using slotted spoon, transfer tofu to medium bowl and set aside.
  • In small bowl, whisk together hot bean paste, black-bean paste, 2 tablespoons oyster sauce, and chili powder. Set aside.
  • In small bowl, whisk together cornstarch and 3 tablespoons water. Set aside.
  • In wok or heavy large sauté pan over moderate heat, heat oil until hot but not smoking. Add beef, ginger, garlic, and scallions and stir-fry until meat is browned, about 1 minute. Add rice wine and cook, stirring occasionally, until most of moisture evaporates, 1 to 2 minutes. Add hot bean paste mixture and cook, stirring occasionally, until mixture is incorporated and oil in pan turns red, about 1 minute.
  • Add tofu, leeks, stock, light and dark soy sauces, and remaining 2 tablespoons oyster sauce and bring to boil. Whisk cornstarch mixture to recombine, then add to pan and cook, stirring occasionally, until juices thicken slightly, about 1 minute.
  • Transfer to serving dish. Sprinkle with Sichuan peppercorn powder and cilantro, if using. Serve immediately.

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