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Bean Curd with a Spicy Sauce

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Submitted by joyweiss

YIELD

2 servings

PREP

10 min

COOK

5 min

READY

15 min

Ingredients

Sauce
2 1E+1
TEASPOONS ML CORNSTARCH
½ 118
CUP ML STOCK
1 5
TEASPOON ML THAI CHILI PASTE
with garlic *
2 3E+1
TABLESPOONS ML SOY SAUCE, TAMARI
1 15
TABLESPOON ML VEGETABLE OIL
1 1
X X SALT
to taste *
½ 2.5
TEASPOON ML SUGAR
Bean curd
2 3E+1
TABLESPOONS ML VEGETABLE OIL
3 3
EACH EACH GARLIC CLOVES
1 5
TEASPOON ML GINGER ROOT
fresh
1 453.6
POUND 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 362g (12.8 oz)
Amount per Serving
Calories 580 59% from fat
 % Daily Value *
Total Fat 38g 59%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 1039mg 43%
Total Carbohydrate 10g 10%
Dietary Fiber 1g 4%
Sugars g
Protein 64g
Vitamin A 6% Vitamin C 14%
Calcium 47% Iron 76%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free
 
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