Red-cooked bean curd~ family-style
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Red-cooked bean curd~ family-style
  Beans    Vegetables  
Last updated 6/12/2012 1:20:09 AM. Recipe ID 51772. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Red-cooked bean curd~ family-style
 Categories: Oriental, Vegetables
      Yield: 2 Servings
 
      1 lb Firm bean curd (tofu)
      8    Whole scallions
    1/2 c  Peanut oil
  1 1/2 tb Peanut oil
      2 tb Coarsely chopped garlic
      2 tb Rice wine
      2 tb Hoisin sauce
      1 tb Light soy sauce
      1 tb Dark soy sauce
      1 ts Sugar
      1 c  Chicken stock
      1 tb Sesame oil
 
  CUT THE BEAN CURD cake into 1-by-3-by-1-inch pieces. Lay them on paper
  towels and drain for 10 minutes. At a slight diagonal, cut the
  scallions into 3-inch pieces. Heat a wok or large saute pan until it
  is hot. Add the 1/2 cup of peanut oil, and when it is hot, fry the
  bean curd on both sides until it is golden brown. Drain the bean curd
  well on paper towels. Drain and discard the oil. Wipe the wok clean,
  reheat, and add 1 1/2 tablespoons of oil. Then add scallions and
  garlic, and stir-fry for 30 seconds. Put in the rest of the
  ingredients except the sesame oil. Bring the mixture to a boil,
  return the fried bean curd pieces and cook over high heat for 10
  minutes or until the bean curd has absorbed most of the sauce. Add
  the sesame oil, and give the mixture a final turn. Serve at once.
 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 51772 (Apr 03, 2005)

[an error occurred while processing this directive]