Steamed Bean Curd Skin With Ginger Sauce Recipes
STEAMED BEAN CURD SKIN WITH GINGER SAUCE
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
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
HUNAN BEAN CURD IN HOT MEAT SAUCE
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
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
STEAMED BEAN CURD WITH SOY SAUCE
This is light side dish, which is fairly healthy. It's very easy to prepare too. I usually steam the tofu in my rice cooker, when the rice is almost ready. Note: passive cook time is the time to steam the tofu.
Provided by WaterMelon
Categories Soy/Tofu
Time 17m
Yield 3 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 151.4, Fat 12, SaturatedFat 1.1, Cholesterol 0.1, Sodium 1031.6, Carbohydrate 6.5, Fiber 0.5, Sugar 1.5, Protein 5.1
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