Bean Curd with a Spicy Sauce
Yield
2 servingsPrep
10 minCook
5 minReady
15 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Sauce | |||
| 2 | teaspoons |
cornstarch
|
|
| ½ | cup |
stock
|
|
| 1 | teaspoon |
thai chili paste
with garlic |
*
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | x |
salt
to taste |
*
|
| ½ | teaspoon |
sugar
|
|
| Bean curd | |||
| 2 | tablespoons |
vegetable oil
|
|
| 3 | each |
garlic cloves
|
|
| 1 | teaspoon |
ginger root
fresh |
|
| 3 | each |
scallions, spring or green onions
|
|
| 1 | pound |
bean curd
cut into 1inch cubes |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Sauce | |||
| 1E+1 | ml |
cornstarch
|
|
| 118 | ml |
stock
|
|
| 5 | ml |
thai chili paste
with garlic |
*
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 15 | ml |
vegetable oil
|
|
| 1 | x |
salt
to taste |
*
|
| 2.5 | ml |
sugar
|
|
| Bean curd | |||
| 3E+1 | ml |
vegetable oil
|
|
| 3 | each |
garlic cloves
|
|
| 5 | ml |
ginger root
fresh |
|
| 3 | each |
scallions, spring or green onions
|
|
| 453.6 | g |
bean curd
cut into 1inch cubes |
|
Directions
Whisk together the sauce ingredients and set aside.
In a wok, sauté garlic and ginger.
Add scallions, followed by the tofu.
Cook for a few minutes.
Pour suace over the sautéd ingredients.
Mix gently and simmer carefully.
Let the sauce thicken, stirring gently every now and then.
Serve over rice.
