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  • Spicy Beancurd


Spicy Beancurd

Per serving: Calories: 174, Protein: 16 g, Fat: 6 g, Carbohydrate: 13 g
Ingredients
  • 1 1/2 cups water
  • 1/4 cup light soy sauce
  • 4 teaspoons chili garlic paste, or 2 crumbled dried hot red chili peppers
  • 1 cup dried textured soy protein granules soaked 5 minutes in 7/8 cup boiling water
  • 2 teaspoons dry sherry
  • 2 teaspoons soy sauce
  • 2 teaspoons hoisin sauce
  • 1/2 tablespoon oil
  • 2 teaspoons minced garlic
  • 1 pound medium-firm tofu, cut into 1/2 inch cubes and placed in 1 colander to drain
  • 4 teaspoons minced fresh ginger
  • 4 green onions, thinly sliced
  • 4 tablespoons cornstarch mixed with 4 tablespoons cold water
Preparation
  • Combine the cooking sauce ingredients in a bowl, and set aside.
  • Mix the soaked textured soy protein with the sherry, 2 teaspoons soy sauce, and hoisin sauce. Set aside.
  • Heat a large wok or heavy skillet over high heat. When it's hot, add the oil. When the oil is hot, add the garlic and ginger and stir-fry briefly. Add the textured soy protein mixture, and stir-fry for 2 minutes. Add the tofu and cooking sauce, and simmer for 3 minutes.
  • Add the green onions and the cornstarch mixture, and stir over high heat until thick and bubbly. Serve immediately.

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