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Eight Flavour Bean Curd Recipe - Cooking Index

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Eight Flavour Bean Curd

Courses: Main Course
Serves: 4 people

Recipe Ingredients

2 tablespoons 30mlHoisin sauce
1 tablespoon 15mlSoy sauce
1 tablespoon 15mlHot bean paste
2 teaspoons 10mlSesame oil
2 teaspoons 10mlChinese black vinegar
  = (or balsamic vinegar)
  For The Dish
2 teaspoons 10mlVegetable oil
1/2 cup 80g / 2.8ozTrimmed green beans in 1/2" lengths
  = (or trimmed Chinese long beans
  In 1/2" lengths)
1/4 cup 59mlWater chestnuts - quartered
1/4 cup 36g / 1.3ozDiced zucchini
  = (or 1/4 cup Chinese okra)
1/4 cup 27g / 1ozDiced carrot
3   Button mushrooms - quartered
1/4 cup 36g / 1.3ozDiced bamboo shoots
4   Pressed tofu cakes - (4 oz ea) - cut 1/2" cubes
1 teaspoon 5mlCornstarch - dissolved in
2 teaspoons 10mlWater
1/4 cup 59mlRoasted peanuts

Recipe Instructions

Stir the hoisin sauce, soy sauce, hot bean paste, sesame oil and black vinegar together in a small bowl.

For the Dish: Heat a wok over high heat until hot. Pour in the oil and swirl to coat the sides. Add the green beans, water chestnuts, zucchini, carrot, mushrooms and bamboo shoots. Stir-fry until carrots are tender-crisp, about 2 to 3 minutes.

Add the pressed tofu and sauce. Cook until heated through, about 2 minutes. Pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, about 30 seconds.

Transfer to a serving platter, sprinkle with peanuts and serve immediately.

This recipe yields 4 servings.

Source:
MARTIN YAN'S CHINATOWNS with Martin Yan - (Episode: Tofu, Sweet Tofu) - - from the TV FOOD NETWORK CANADA

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