Bean Curd with a Deliciously Spicy Sauce
Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
cornstarch
|
|
| ½ | cup |
vegetable stock
|
|
| 1 | teaspoon |
thai chili paste
with soy bean |
*
|
| 2 | tablespoons |
soy sauce, light
(chinese thin) |
|
| 1 | tablespoon |
sesame oil
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
sugar
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 3 | each |
garlic cloves
minced |
|
| 1 | teaspoon |
ginger
fresh, very finely minced |
|
| 3 | each |
scallions, spring or green onions
finely sliced |
|
| 1 | pound |
bean curd
cubed |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
cornstarch
|
|
| 118 | ml |
vegetable stock
|
|
| 5 | ml |
thai chili paste
with soy bean |
*
|
| 3E+1 | ml |
soy sauce, light
(chinese thin) |
|
| 15 | ml |
sesame oil
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
sugar
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 3 | each |
garlic cloves
minced |
|
| 5 | ml |
ginger
fresh, very finely minced |
|
| 3 | each |
scallions, spring or green onions
finely sliced |
|
| 453.6 | g |
bean curd
cubed |
Directions
Prepare the sauce.
Put the cornstarch in a small bowl. Slowly add the vegetable stock, mixing as you do so.
Now add the chili paste, soy sauce, sesame oil, salt, and sugar.
Mix again. Set the sauce aside.
Heat the vegetable oil in a wok over a medium high flame.
When hot, put in the garlic and ginger.
Stir and fry for 5 seconds. Put in the bean curd.
Stir and fry for 1 minute. Turn heat to low. Stir the sauce and pour it over the bean curd.
Mix gently and bring to a simmer.
Let the sauce thicken, stirring gently every now and then as it does so.
