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Szechwan Bean Curd

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Submitted by fern509

YIELD

4 servings

PREP

5 min

COOK

10 min

READY

15 min

Ingredients

4 115.6
OUNCES ML/G GROUND BEEF, LEAN
85%
1 237
CUP ML SCALLIONS, SPRING OR GREEN ONIONS
with tops, chopped
1 1
EACH EACH GARLIC CLOVES
minced
¾ 177
CUP ML CHICKEN BROTH
2 3E+1
TABLESPOONS ML SOY SAUCE, LIGHT
reduced sodium
1 15
TABLESPOON ML GREEN CHILE SAUCE *
1 5
TEASPOON ML SESAME OIL
¼ 1.3
TEASPOON ML VEGETABLE OIL
hot, optional; see below
¼ 1.3
TEASPOON ML RED PEPPER FLAKES
2 3E+1
TABLESPOONS ML CORNSTARCH
2 3E+1
TABLESPOONS ML WATER
1 237
CUP ML TOFU
cut into 1/2 inch cubes

Directions

Place ground beef, green onions, and garlic in a nonstick skillet and cook, stirring quickly, until beef is browned.

Stir in chicken broth, soy sauce, chili sauce, oils, and red pepper flakes.

Mix cornstarch with cold water.

Add to skillet.

Cook, stirring constantly, until sauce thickens.

Gently stir in bean curd, continue to cooking over medium heat 3 minutes.

NOTE: Seasame oil and hot oil are avalable in Oriental sections of food markets and in specialty stores.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 153g (5.4 oz)
Amount per Serving
Calories 162 43% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 24mg 8%
Sodium 395mg 16%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 6%
Sugars g
Protein 29g
Vitamin A 7% Vitamin C 9%
Calcium 24% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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