Cut bean curd into .5-inch cubes, place
Cut the bean curd into 1/2 inch slices.
Before frying, coat with flour then dip into the egg.
Heat the wok then add 2 T oil.
Arrange the slices of bean curd evenly on the bottom of the wok.
Fry over medium heat for about 1 minute, or until golden brown.
Sprinkle with onion, ginger root and sherry, salt, sesame oil and stock.
Pierce the bean curd with a fork to allow the liquid to seep through.
Turn heat to low and cook until the liquid is absorbed by the bean curd.
Shrimp's eggs may be added to this dish if desired.
Cut bean curd into 2 forming two triangles.
You should have 16 all in all.
Fry bean curd till golden.
Set aside.
Heat a little oil and stir fry garlic.
Add in ground pork or shrimp.
Saute till no longer pink.
Add black bean garlic sauce, garlic sauce, soy and stock.
Let simmer awhile.
Correct seasoning, add more chili if you want it hotter.
Thicken with cornstarch mixed in water.
Put back all the cooked tofu in the sauce.
Let it simmer in low heat until flavor gets absorbed.
Garnish with spring onions.
Quarter your bean curd squares then cut into 2
Heat 1 tablespoon oil in wok or large skillet over high heat. Add bean curd and stir-fry until light brown, about 3 minutes. Remove and set aside.
Combine water, oyster sauce, cornstarch, sherry and soy sauce in small bowl.
Heat remaining 1 tablespoon oil in wok or skillet over high heat.
Add all vegetables, stir-fry for 1 minute.
Return bean curd to wok; toss lightly to combine.
Add cornstarch mixture to wok.
Cook and stir until liquid boils.
Cook for 1 minute more.
Makes 4 servings.
Rinse and wipe dry the bean curd; dice.
Rinse tomatoes and cut into chunks.
Saute ginger slice.
Fry in tomatoes.
Add some water, bring to a boil, then add in diced bean curd.
Boil until ingredients are done and soup thickens.
Stir in seasonings. Remove quickly from stove.
Blend in egg.
Sprinkle diced spring onion on top and it's ready to serve.
Soak bean curd in water overnight.
Wash in clear water.
Cook bean curd until tender in 1 cup water, oil, onion, coriander, soy sauce, ginger, garlic and salt.
ew seconds.
Add the bean curd in batches and stir-fry
Rinse pork and cut into thin slices. Marinate with the soy sauce, cornstarch and pepper powder.
Rinse and dry bean curd, then cut into cubes.
Heat 1 teaspoon oil to saute ginger. Pour in water (4 to 6 bowl fulls) and bring to a boil.
Add Kim chee, pork slices and bean curd.
Bring all to boil, then let simmer until soup is rich. Add salt to taste and serve.
Heat oil in a wok.
Stir-fry bean curd cubes until lightly brown and crispy.
Remove and drain off excess oil on kitchen towels.
Heat more oil and fry garlic slightly (around 30 seconds).
Add carrots and fry for another 2 minutes until slightly soft.
Add bean sprouts, light sauce, oyster sauce and pepper, and fry for another 1 minute.
Serve hot.
Bring stock to a boil; add shrimp, scallops, crab meat and bean curd.
Add green onion, ginger and salt; bring to boil again and then thicken with the dissolved cornstarch mixture.
If you wish, add a splash of red wine vinegar or chili oil.
Sprinkle with pepper and serve.
br>Cut three circles of bean curd skin in half, divide the
Heat oil in nonstick pan or wok. When oil is very hot, stir-fry carrot, beans and mushrooms 1 minute. Add bean curd, soy sauce and stock and bring to a boil. Thicken with cornstarch. Sprinkle with chopped green onions and remove to serving dish. Drizzle with sesame oil and serve immediately. Makes 1 to 2 servings.
nto pieces.
Soak the bean curd sticks and mushrooms until soft
oment, and then add the bean curd cubes.
Add the hot
Soak the bean curd sheet to soften. In another
easoning step.
Press the bean curd aka tofu. To do this
ine, soy sauce, brown bean paste, red bean curd, star anise and salt
hours.
Soak dried bean curd in a bowl of warm
Place oil in a pan and use low to medium heat (a Teflon pan works best).
Fry half the bean curd until golden brown, turn as needed and then remove to a serving plate.
Fry and remove the balance of the bean curd.
Place the sliced scallions and peppers on top of the fried bean curd.
In the wok with a little oil remaining, add sesame seeds (option) fry briefly.
Then add the stock, soy sauce, sesame oil.
Stir once until heated and then pour over the tofu in the serving plate.
Enjoy!
Note: Do not use soft or silken tofu.