Braised Bean Curds

Braised Bean Curds

Gluten FreeDairy Free

Basic Information

  • Servings: 2
  • Ready in: 45 minutes
  • Preparation time: -
  • Cooking time: -
  • Rating: 61.75
  • Health score: 13.00
  • Weight Watcher points: 8.00

Summary

If you want to add more gluten free, dairy free, and pescatarian recipes to your recipe box, Braised Bean Curds might be a recipe you should try. For $2.17 per serving, you get a main course that serves 2. One serving contains 328 calories, 16g of protein, and 22g of fat. 4 people have made this recipe and would make it again. It is brought to you by Foodista. If you have bean curds-tofu, oyster sauce, some frying oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 61%. This score is good. If you like this recipe, you might also like recipes such as Fried Cheese Curds, Fried Cheese Curds, and Deep Fried Cheese Curds.

Ingredients

  • bell peppers
    bell peppers150 grams
  • chicken bouillon
    chicken bouillon0.5 teaspoon
  • cornstarch
    cornstarch1 teaspoon
  • some frying oil
    some frying oil2 servings
  • mushrooms
    mushrooms20 grams
  • oyster sauce
    oyster sauce1 tablespoon
  • jiafan rice wine
    jiafan rice wine1 teaspoon
  • salt
    salt2 servings
  • scallion chunks
    scallion chunks1 stalk
  • sesame oil
    sesame oil3 drops
  • soya sauce
    soya sauce0.5 tablespoon
  • bean curds-tofu
    bean curds-tofu300 grams
  • tap water
    tap water1 tablespoon
  • water
    water100 mls
  • garlic
    garlic12 cloves
Instructions

Step 1

Cut the bean curd into rectangular pieces. Soak dried mushrooms in water until they soften. Squeeze off the excess water and shred. Save the soaking water. Shred the bell peppers.

Step 2

Heat up a skillet with oil until hot. Pan-fry the bean curd until golden brown.Remain a bit of oil in the same skillet to stir fry the minced garlic and mushrooms until aromatic.

Step 3

Add in shredded bell peppers and stir-fry briefly, then drizzle in rice wine, chicken bouillon, dark soya and oyster sauces.

Step 4

Pour in soaking liquid and bean curd pieces. Cover and simmer for 3-5 minutes. Stir in cornstarch mixed with a tablespoon of cold water. Increase the heat and cook until sauce has thickened.

Step 5

Add in scallion and the sesame oil, toss through and serve at once with steamed rice.

Categories

Dish Types: lunch, main course, main dish, dinner

Diets: gluten free, dairy free, pescatarian

Source Information

Source: Foodista

License: CC BY 3.0

View Original Recipe