Bean Curd Saute Recipes

MA-PO BEAN CURD

Steps:

• Drain tofu and cut into 1/2-inch pieces.
• Heat oil in nonstick skillet and saute ginger and garlic for 30 seconds. Add pork, stirring to separate pieces and cook about 1 minute to brown.
• Add the scallions, chili paste, soy sauce, sesame oil and chicken stock and stir well. Add the tofu and stir in gently; cook, uncovered, over low heat about 5 minutes. If necessary, add a little more stock. Serve over rice.

BEAN CURD SAUTE

Steps:

• In a medium bowl, combine zucchini and salt, and set aside for about 10 minutes. In the meantime, in a small bowl combine soy sauce, sesame oil, scallions, garlic and sugar. Mix well, and set aside.
• Rinse zucchini slices briefly in water, and drain well. Pat dry with paper towels.
• In a nonstick saute pan over medium heat, heat 2 tablespoons of vegetable oil. Add zucchini and onion, and saute until just tender, about 5 minutes. Spread across a large serving plate, and keep warm. Reserve the unwashed pan.
• Cut bean curd into slices about 1 inch wide, 1/2 inch thick and 2 inches long. Pat the slices dry with paper towels. Add remaining 2 tablespoons of oil to the saute pan, and place over medium heat. When oil is hot, add half of the bean curd and saute until light gold on both sides. Transfer to a plate, and saute remaining bean curd. Turn off heat, and return reserved bean curd to the pan. Add reserved sauce, and mix gently for about 10 seconds. Pour the bean curd mixture on the bed of zucchini, and serve immediately.

SAUTEED GARDEN FRESH GREEN BEANS

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir green beans, onion salt, garlic salt, garlic powder, and black pepper together until desired tenderness is reached, 5 to 10 minutes.

BEAN CURD IN SPICY MEAT SAUCE

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.

BEAN CURD AND SPICY PORK

Steps:

• In a nonstick skillet, heat the oil, and saute the garlic, pepper flakes and ginger over medium heat for 30 seconds, stirring.
• Add the pork, and stir to break up, cooking until the pork browns.
• Add the broccoli, and stir well.
• Stir in the tofu, stock, Sherry, black beans, sugar and soy sauce. Cover, and cook over medium-low heat for about 2 minutes, until the broccoli is tender but still crisp.
• Mix the cornstarch with a little water to make a smooth paste. Stir into the skillet, and cook over low heat until the sauce thickens slightly. Season with salt. Serve over cooked rice.