bean curd with a deliciously spicy sauce

Categories
Main dish
Chinese
Yield
4 servings
MeasureIngredient
2 teaspoons Cornstarch
½ cup Vegetable stock
1 teaspoon Chili paste with soy bean
2 tablespoons Chinese thin soy sauce
1 tablespoon Sesame oil
½ teaspoon Salt
½ teaspoon Sugar
2 tablespoons Vegetable oil
Garlic cloves peeled and minced
1 teaspoon Very finely minced ginger
Scallions very finely sliced into rounds, including 3/4 of the green
1 pounds Bean curd cut into 1-inch cubes

Prepare the sauce. Put the cornstarch in a small bowl. Slowly add the vegetable stock, mixing as you do so. Now add the chili paste, soy sauce, sesame oil, salt, and sugar. Mix again. Set the sauce aside.

Heat the vegetable oil in a wok over a medium high flame. When hot, put in the garlic and ginger. Stir and fry for 5 seconds. Put in the bean curd. Stir and fry for 1 minute. Turn heat to low. Stir the sauce and pour it over the bean curd. Mix gently and bring to a simmer. Let the sauce thicken, stirring gently every now and then as it does so.

Source: Madhur Jaffrey's World-of-the-East Vegetarian Cooking Typed for you by Karen Mintzias

Submitted By KAREN MINTZIAS On 10-11-94

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