Sichuan Style Bean Curd
Yield
2 servingsPrep
20 minCook
10 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
bean curd
|
|
| 1 | each |
leeks
sliced |
*
|
| 3 | tablespoons |
vegetable oil
|
|
| 2 | each |
red chili peppers
|
*
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 1 | tablespoon |
sherry
dry |
|
| 2 | tablespoons |
bean paste
yellow |
* |
| 2 | each |
green chili peppers
chopped |
*
|
| 2 | teaspoons |
sesame oil
|
|
| 1 | each |
green bell peppers
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
bean curd
|
|
| 1 | each |
leeks
sliced |
*
|
| 45 | ml |
vegetable oil
|
|
| 2 | each |
red chili peppers
|
*
|
| 15 | ml |
soy sauce, tamari
|
|
| 15 | ml |
sherry
dry |
|
| 3E+1 | ml |
bean paste
yellow |
* |
| 2 | each |
green chili peppers
chopped |
*
|
| 1E+1 | ml |
sesame oil
|
|
| 1 | 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.
