Hot Spicy Bean Curd
Yield
2 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | each |
scallions, spring or green onions
|
|
| 1 | teaspoon |
garlic
chopped |
|
| 1 | each |
green chili peppers
|
*
|
| 1 | tablespoon |
black beans
salted |
|
| 1 | pound |
bean curd
cubed |
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 1 | teaspoon |
brown sugar
|
|
| ½ | cup |
stock
|
|
| 1 | teaspoon |
cornstarch
dissolved in 1 tb water |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
|
|
| 2 | each |
scallions, spring or green onions
|
|
| 5 | ml |
garlic
chopped |
|
| 1 | each |
green chili peppers
|
*
|
| 15 | ml |
black beans
salted |
|
| 453.6 | g |
bean curd
cubed |
|
| 15 | ml |
soy sauce, tamari
|
|
| 5 | ml |
brown sugar
|
|
| 118 | ml |
stock
|
|
| 5 | ml |
cornstarch
dissolved in 1 tb water |
|
Directions
Heat oil in a wok and fry the onion, garlic and chili for 30 seconds.
Add salted beans and bean curd, fry gently until bean curd turns golden.
Add the rest of the ingredients and cook until the sauce thickens.
Serve hot over noodles or fried rice.
