Bean Curd with a Deliciously Spicy Sauce

Submitted by BABY BRAT

Ingredients

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

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.

* not incl. in nutrient facts

Comments

Nutrition Facts

Serving Size 182g (6.4 oz)

Amount per Serving

Calories 280 60% of calories from fat

% Daily Value *

Total Fat 19g 29%

Saturated Fat 3g 13%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 621mg 26%

Total Carbohydrate 4g 4%

Dietary Fiber 1g 2%

Sugars g

Protein 31g

Vitamin A 3% • Vitamin C 7%

Calcium 24% • Iron 38%

* based on a 2,000 calorie diet How is this calculated?

Low Cholesterol, Cholesterol-Free, Trans-fat Free

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