Side dish - Beancurd Sticks Simmered with Chili Bean Paste Recipe

Author: David Jones  

Beancurd sticks simmered in chili bean paste, soy sauce, and rice wine. Tofu skin is a great alternative to meat to go with fresh bok choy

Beancurd Sticks Broiled With Soy Sauce, Ginger, and Honey Recipe

Beancurd Sticks Broiled With Soy Sauce, Ginger, and Honey Recipe
Broiled beancurd sticks with a savory-sweet glaze.
Provided by: Chichi Wang
Total time: 20 minutes
Yields: 4 servings
Cuisine: Chinese
Number of ingredients: 6
Ingredients:
  • 2 tablespoons soy sauce
  • 1 tablepoon honey
  • 1/2 teaspoon coarsely ground white or black pepper
  • 2 teaspoon ginger, grated with a microplane grater or minced
  • 1 teaspoon red chili pepper flakes, optional
  • 8 ounces dried beancurd, rehydrated in water
Nutrition:
  • Calories: 24 kcal
  • Carbohydrate: 6 g
  • Cholesterol: 0 mg
  • Fiber: 0 g
  • Protein: 1 g
  • Saturated Fat: 0 g
  • Sodium: 439 mg
  • Sugar: 4 g
  • Fat: 0 g
  • Serving Size: serves 4
  • Unsaturated Fat: 0 g
How to cook:
  1. Combine soy sauce, honey, pepper, ginger, and red pepper flakes in a medium bowl and set aside.
  2. Place the rehydrated beancurd sticks in a pot and cover with water. Simmer until tender, about 10 minutes. Remove from the water and let cool.
  3. When you are ready to serve, pat beancurd sticks dry and cut into 2-inch segments. Place them on a rimmed baking sheet lined with foil. Brush glaze onto beancurd sticks. Place them under the broiler and cook until the tops are a little crisp, 3 to 5 minutes. Check during the last minute to prevent scorching. Serve immediately.
Notes: Braised Bean Curd Skin With Mushrooms Recipe, First rehydrate the dried bean curd skin sticks. · Whilst the bean curd sticks soak, rehydrate the mushrooms. · Heat the oil in a wok, and add the garlic, ginger

Dried Beancurd Sticks in Garlic Soy Sauce (How To

Beancurd sticks are made of soybeans which are soaked, ground and then boiled in water Duration: 4:12

Chinese Dried Bean Curd Sheet Roll 烧腐竹Recipe

Fried beancurd sticks coated with flour and eggSauce Duration: 2:41

Beancurd skin recipe - How to stir-fried with mushrooms

Soak the black fungus and dried shiitake mushrooms until soft. Return the fried beancurd
Duration: 8:38

Beancurd Sticks Simmered with Chili Bean Paste Recipe

Beancurd Sticks Simmered with Chili Bean Paste Recipe
Beancurd sticks simmered in chili bean paste, soy sauce, and rice wine. A play on the Sichuanese red-braise.
Provided by: Chichi Wang
Total time: 210 minutes
Yields: 4 servings
Cuisine: Chinese
Number of ingredients: 10
Ingredients:
  • 8 ounces beancurd sticks, soaked in water for a a few hours
  • 2 tablespoons cooking oil
  • 2 to 3 tablespoons Sichuanese chili bean paste
  • 3 cups low sodium chicken or vegetable broth or water
  • 2 tablespoons Shaoxing rice wine or dry sherry
  • 1 teaspoon dark soy sauce
  • 1/2 teaspoons crushed Sichuan peppercorns
  • 1 star anise pod
  • Kosher salt
  • Chopped cilantro and scallions to garnish
Nutrition:
  • Calories: 101 kcal
  • Carbohydrate: 2 g
  • Cholesterol: 4 mg
  • Fiber: 0 g
  • Protein: 2 g
  • Saturated Fat: 1 g
  • Sodium: 718 mg
  • Sugar: 1 g
  • Fat: 9 g
  • Serving Size: serve 4
  • Unsaturated Fat: 0 g
How to cook:
  1. Cut the soaked bean curd sticks into 2-inch segments and set aside. (You can soak the tofu skin the night before, placing them in the refrigerator in a large bowl of water.)
  2. Heat the oil in a wok or sauté pan over medium heat until shimmering. Add the chill bean paste and stir-fry until it is fragrant, about 20 seconds. Add the stock, wine, soy sauce, spices, and segments of tofu skin. Simmer until the tofu skin is tender and flavorful, about 20 minutes. Season to taste with salt. Serve immediately, garnishing with scallions and cilantro.
Notes: Tofu batons with hot sesame dressing Recipe, Add 2 inches of water to a medium pot and bring to a boil. Add the tofu sticks, breaking them if necessary to submerge them. Remove from the

Tofu Skin Stir-Fry

Tofu Skin Stir-Fry
When it's dried, tofu skin (doufu pi in Mandarin, yuba in Japanese) becomes earthy and chewy. It's sold in many shapes and is hardy enough to withstand braises, bold sauces, and stir-fries, mimicking the texture of shredded meat. In this recipe, dried tofu skin sticks are broken into pieces, rehydrated until pliable, and then stir-fried and with an umami-rich chile oil and soy sauce.
Provided by: Antara Sinha
Total time: 35 minutes
Yields: 0 servings
Number of ingredients: 10
Ingredients:
  • 2 ½ ounces dried tofu skin sticks, broken into 3-inch pieces
  • 2 tablespoons lower-sodium soy sauce
  • 1 ½ tablespoons rice vinegar
  • 1 ½ tablespoons well-stirred fried chile in oil (such as Lao Gan Ma)
  • 1 tablespoon mirin
  • 2 teaspoons granulated sugar
  • 2 tablespoons neutral oil (such as canola), divided
  • 1 medium-size red bell pepper, thinly sliced (about 1 cup)
  • Cooked white rice, for serving
  • Thinly sliced scallions and chopped cucumber, for garnish
How to cook:
  1. Bring a large saucepan of water to a boil over high. Remove from heat. Add dried tofu skin sticks; place an inverted heatproof lid on top of tofu sticks to keep them submerged. Let stand until tofu sticks are very pliable and soft, 10 to 15 minutes.
  2. Meanwhile, stir together soy sauce, vinegar, fried chile in oil, mirin, and sugar in a small bowl until sugar dissolves. Set aside.
  3. Drain tofu sticks, and gently pat dry. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high; swirl to coat. Add bell pepper; cook, stirring occasionally, until crisp-tender, about 3 minutes. Transfer bell pepper to a small bowl. Add remaining 1 1/2 tablespoons oil to skillet over medium-high. Add tofu sticks; cook, turning occasionally, until light golden, about 6 minutes.
  4. Add soy sauce mixture and bell pepper to tofu sticks in skillet; cook over medium-high, stirring often, until tofu sticks absorb soy sauce mixture, 4 to 6 minutes. Serve over cooked rice, and garnish with scallions and cucumber.
Notes: Chinese Dried Bean Curd Sheet Roll 烧腐竹Recipe, Fried beancurd sticks coated with flour and eggSauce Duration: 2:41

Stir Fried Bok Choy with Tofu Skin (腐皮青菜)

Stir Fried Bok Choy with Tofu Skin (腐皮青菜)
Stir-fried Bok Choy with Tofu Skin is a delicious vegan dish made with dried bean sticks. Tofu skin is a great alternative to meat to go with fresh bok choy
Provided by: Judy
Total time: 35 minutes
Cook time: 5 minutes
Prep time: 30 minutes
Yields: 4 servings
Cuisine: Chinese
Number of ingredients: 11
Ingredients:
  • 3 tablespoons oil
  • 1 teaspoon ginger ((minced))
  • 5 cloves garlic ((chopped))
  • ¾ pound bok choy ((thoroughly washed and drained))
  • 1 teaspoon salt ((or to taste))
  • ½ teaspoon sugar
  • 2 teaspoons sesame oil
  • ¼ teaspoon ground white pepper
  • 2 tablespoons water
  • ½ pack of fresh tofu skin ((cut into bite-sized pieces, about 2 cups))
  • 1 teaspoon cornstarch ((dissolved in 2 tablespoons water))
Nutrition:
  • Calories: 228 kcal
  • Carbohydrate: 23 g
  • Protein: 7 g
  • Fat: 13 g
  • Saturated Fat: 1 g
  • Sodium: 638 mg
  • Fiber: 3 g
  • Sugar: 4 g
  • Serving Size: 1 serving
How to cook:
  1. Heat the oil in a wok over medium heat. Add the ginger, and cook for about 30 seconds before adding the garlic.
  2. After a few seconds, turn up the heat to high, and add the bok choy. Stir-fry everything together. When the bok choy has begun to wilt, stir in the salt, sugar, sesame oil, and white pepper.
  3. Now add the water and fresh tofu skins. Do not stir! It’s important to keep the tofu skin on top of the bok choy so that it doesn’t touch the wok (or it will stick). Cover the wok with the lid, and steam for a minute.
  4. Then open the lid, drizzle in the cornstarch mixture, and stir-fry gently to mix everything together.
Notes: Dried Beancurd Sticks in Garlic Soy Sauce (How To, Beancurd sticks are made of soybeans which are soaked, ground and then boiled in water Duration: 4:12
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