Search
by Ingredient

Sichuan Style Bean Curd

StarStarStarStarHalf star

Submitted by wreiling

YIELD

2 servings

PREP

20 min

COOK

10 min

READY

30 min

Ingredients

½ 226.8
POUND G BEAN CURD
1 1
EACH EACH LEEKS
sliced *
3 45
TABLESPOONS ML VEGETABLE OIL
2 2
EACH EACH RED CHILI PEPPERS *
1 15
TABLESPOON ML SOY SAUCE, TAMARI
1 15
TABLESPOON ML SHERRY
dry
2 3E+1
TABLESPOONS ML BEAN PASTE
yellow *
2 2
EACH EACH GREEN CHILI PEPPERS
chopped *
2 1E+1
TEASPOONS ML SESAME OIL
1 1
EACH EACH GREEN BELL PEPPERS
sliced

Directions

Cube the tofu. Wash vegetables.

Heat oil in a wok and fry the bean curd for 2 minutes.

Remove and drain. Add more oil if necessary and stir fry the vegetables and red chilies for 2 minutes.

Add soy sauce, sherry and yellow bean paste.

Mix well, add the bean curd and stir together for 2 minutes.

Sprinkle on the sesame oil and serve with rice.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 212g (7.5 oz)
Amount per Serving
Calories 430 71% from fat
 % Daily Value *
Total Fat 34g 52%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1043mg 43%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 14%
Sugars g
Protein 32g
Vitamin A 9% Vitamin C 159%
Calcium 27% Iron 48%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 
More health news

Email this recipe