Braised Bean Curds
If you have roughly 45 minutes to spend in the kitchen, Braised Bean Curds might be an excellent gluten free, dairy free, and pescatarian recipe to try. One serving contains 328 calories, 16g of protein, and 22g of fat. For $2.17 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 2. It works well as a main course. It is brought to you by Foodista. 4 people were impressed by this recipe. If you have salt, garlic, some frying oil, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 61%, which is pretty good. Similar recipes include Fried Cheese Curds, Fried Cheese Curds, and Deep Fried Cheese Curds.
Servings: 2
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
150 grams Bell peppers
1/2 teaspoon Chicken bouillon
1 teaspoon Cornstarch
Some frying oil
20 grams Dried black mushrooms
1 tablespoon Oyster sauce
1 teaspoon Jiafan rice wine.jpg)
salt
1 stalk Scallion chunks
A few drops of sesame oil
1/2 tablespoon Dark soya sauce
300 grams Bean curds-tofu
1 tablespoon Tap water
100 mls Water
12 cloves garlic, peeled and left whole
Equipment:
frying pan
Cooking instruction summary:
- Cut the bean curd into rectangular pieces. Soak dried mushrooms in water until they soften. Squeeze off the excess water and shred. Save the soaking water. Shred the bell peppers. Heat up a skillet with oil until hot. Pan-fry the bean curd until golden brown.
- Remain a bit of oil in the same skillet to stir fry the minced garlic and mushrooms until aromatic. Add in shredded bell peppers and stir-fry briefly, then drizzle in rice wine, chicken bouillon, dark soya and oyster sauces. Pour in soaking liquid and bean curd pieces. Cover and simmer for 3-5 minutes. Stir in cornstarch mixed with a tablespoon of cold water. Increase the heat and cook until sauce has thickened. Add in scallion and the sesame oil, toss through and serve at once with steamed rice.
Step by step:
1. Cut the bean curd into rectangular pieces. Soak dried mushrooms in water until they soften. Squeeze off the excess water and shred. Save the soaking water. Shred the bell peppers.
2. Heat up a skillet with oil until hot. Pan-fry the bean curd until golden brown.Remain a bit of oil in the same skillet to stir fry the minced garlic and mushrooms until aromatic.
3. Add in shredded bell peppers and stir-fry briefly, then drizzle in rice wine, chicken bouillon, dark soya and oyster sauces.
4. Pour in soaking liquid and bean curd pieces. Cover and simmer for 3-5 minutes. Stir in cornstarch mixed with a tablespoon of cold water. Increase the heat and cook until sauce has thickened.
5. Add in scallion and the sesame oil, toss through and serve at once with steamed rice.
Nutrition Information:
covered percent of daily need
