Best Bean Curd In Spicy Meat Sauce Recipes

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HUNAN BEAN CURD IN HOT MEAT SAUCE



Hunan Bean Curd in Hot Meat Sauce image

Because I am a vegetarian, I leave out the pork. Also, I have made this by sauteeing fresh broccoli rabe, then adding the sauce ingredients and proceeding as written, since I didn't have any peas. Watch out--this is HOT! But very, very good!!

Provided by spatchcock

Categories     Chinese

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 18

3 -4 cups fresh firm tofu, cut into 1/2 inch cubes
1 cup coarse ground pork
2 tablespoons white wine
1/2 teaspoon cornstarch
4 tablespoons vegetable oil
1 tablespoon szechuan hot bean sauce
1/2 tablespoon minced fresh ginger
2 garlic cloves, minced
2 tablespoons light soy sauce or 2 tablespoons dark soy sauce
1 cup frozen green pea
2 teaspoons hot pepper oil or 1 teaspoon cayenne
1/4 cup chicken broth
1 dash salt, to taste (optional)
2 teaspoons cornstarch, mixed with
1 tablespoon water
black pepper
2 scallions, minced
1 teaspoon sesame oil

Steps:

  • Marinate the pork in a mixture of the white wine and 1/2 teaspoon cornstarch for a few minutes.
  • Then fry in a hot wok containing the vegetable oil.
  • Cook for just a moment, and then add the bean curd cubes.
  • Add the hot bean sauce, ginger, garlic, soy sauce, peas, and hot pepper oil or cayenne.
  • Stir-fry for about 1 minute.
  • Add the chicken broth and optional salt, and stir over high heat until mixture comes to a boil.
  • Thicken the sauce with the cornstarch mixture.
  • Garnish with the black pepper, scallions, and sesame oil.
  • Serve hot.

Nutrition Facts : Calories 498.8, Fat 37.8, SaturatedFat 5.6, Sodium 1208.5, Carbohydrate 20, Fiber 5.4, Sugar 5.9, Protein 22.2

BEAN CURD SZECHUAN-STYLE (MA PO DOFU)



Bean Curd Szechuan-Style (Ma Po Dofu) image

Literally translates as" "pock-marked old lady tofu." For more background see Daydream's recipe (which is very different from this one) "recipe #78452" A simpler version from some of the others I have seen on this site. This version is adapted from a Chinese cookbook that my Mandarin tutee gave me as a college graduation gift--"Chinese Cooking" from JG press. It is very helpful to have all of your ingredients prepared and ready to go before you start the wok because it goes very fast from that point on! Where it calls for 'hot bean sauce' I use tobanjan/lajiaojiang (chili bean paste), 'Lan Chi' (lanji in pinyin) brand, but the recipe says you can also substitute two dried red chiles. You can experiment with different tofu to see what keeps its shape the best; I have personally found that the semi-firm, locally made fresh tofu that I can get at the Uwajimaya here holds up well. This recipe reminds me of the tofu that I used to order at one of my favorite restaurants in Shanghai.

Provided by Cinizini

Categories     Soy/Tofu

Time 27m

Yield 2-3 serving(s)

Number Of Ingredients 15

1/2-3/4 lb bean curd
1/4 lb boneless lean pork (finely chopped or ground)
1 teaspoon soy sauce
1 teaspoon dry sherry
1 teaspoon sweet bean paste or 1 teaspoon hoisin sauce
3 tablespoons vegetable oil or 3 tablespoons salad oil
1 teaspoon gingerroot, minced
2 teaspoons szechuan hot bean sauce (tobanjan or lajiaojiang)
2 teaspoons garlic, minced (about 2-3 cloves)
3/4 cup water
2 tablespoons soy sauce
2 green onions, whole, thinly sliced
2 tablespoons cornstarch
2 tablespoons water
1/2 teaspoon szechuan peppercorns, roasted and crumbled (huajiao) (optional)

Steps:

  • Cut bean curd into .5-inch cubes, place in a colander and leave to drain for 15 minutes.
  • Meanwhile, in a small bowl blend the marinade: 1 tsp of soy sauce, sherry, and sweet bean or hoisin sauce; add pork and stir to coat.
  • Stir in 1 tsp of the oil and marinate for 15 minutes.
  • Heat a wok or wide frying pan over high heat.
  • When pan is hot, add remaining veg oil.
  • When oil begins to heat (i.e. passes the "water droplet test" where a sprinkling of water thrown into the oil starts to crackle--careful here) add ginger and garlic.
  • Stir once, then add pork and stir-fry until meat isn't pink any more, about 2 minutes.
  • Stir in hot bean sauce (lajiaojiang or tobanjan).
  • Add drained beancurd, the water and the 2 Tbsp soy sauce.
  • Simmer for 3 minutes, then add green onion.
  • Re-mix cornstarch and water with a fork, add to pan and cook, stirring, until sauce bubbles and thickens (this happens very quickly).
  • Sprinkle with crushed szechuan peppercorns just before serving.
  • Serve over large mounds of hot white rice.
  • I have served this along with some stir-fried Chinese broccoli (gai lan) seasoned with a little oyster sauce, or some baby bok choy stir fried with a little sesame oil.
  • For a vegetarian version, this recipe also works if you omit the meat.
  • You could also try using some kind of veggie sausage, like Morningstar crumbles, in place of the pork.

STEAMED BEAN CURD WITH SOY SAUCE



Steamed Bean Curd With Soy Sauce image

This is light side dish, which is fairly healthy. It's very easy to prepare too. I usually steam the tofu in my rice cooker, when the rice is almost ready. Note: passive cook time is the time to steam the tofu.

Provided by WaterMelon

Categories     Soy/Tofu

Time 17m

Yield 3 serving(s)

Number Of Ingredients 16

200 g soft silken tofu
1 tablespoon garlic, chopped
1 tablespoon ginger, julienned thinly
1 tablespoon chopped shallot
1 tablespoon canola oil
2 tablespoons light soy sauce
1 tablespoon oyster sauce
1/2 teaspoon instant chicken bouillon granules
1 tablespoon canola oil
1/2 teaspoon sesame oil
1/4 teaspoon sugar, to taste
1 dash pepper
1/4 cup water
shredded scallion
cilantro
sliced red chile

Steps:

  • Steam tofu over gentle heat for six to seven minutes to warm the tofu (I always use the rice cooker to steam the tofu while the rice is cooking); remove and set aside.
  • Heat oil in a wok, fry ginger, garlic and shallots till crisp and golden.
  • Remove but leave the oil in the wok.
  • Add the sauce ingredients to the wok and bring to boil.
  • Reduce the heat and simmer until sauce thickens slightly; pour hot sauce over tofu.
  • Top with the crisp garlic, ginger and shallots, and finally the garnishing ingredients, serve immediately.

Nutrition Facts : Calories 151.4, Fat 12, SaturatedFat 1.1, Cholesterol 0.1, Sodium 1031.6, Carbohydrate 6.5, Fiber 0.5, Sugar 1.5, Protein 5.1

MA PO TOFU (SPICY SZECHWAN BEAN CURD)



Ma Po Tofu (Spicy Szechwan Bean Curd) image

Ma Po, in Chinese, means 'pock-marked old lady'. It refers to a famous Szechwan chef's wife, who created this dish in the 19th century in the provincial capital, Chengdu. Be warned! Ma Po Dofu is hot and spicy, and tofu has never tasted like this before! For a vegetarian version, omit the meat, add more tofu and, after blanching, place in the marinade ingredients for 30 minutes. Brown bean paste/sauce is salty brown sauce made from fermented soybeans, and is found in jars at most Asian markets. It is also known as yellow bean paste/sauce, soy bean condiment, "Yuan Shai Shih" or "Mo Yuen Shih". If unavailable, substitute with black bean sauce. For the Szechwan chile paste, I substituted "toban jiang", (also known as "toban jan/jyan"). Try to obtain the Szechwan peppercorns. They are what give Szechwan cuisine its distinctive flavor. This delicious dish is loosely adapted from a recipe in "Mrs. Chiang's Szechwan Cookbook". It looks complicated, but I assure you it isn't! Just assemble all the ingredients before cooking.

Provided by Daydream

Categories     Soy/Tofu

Time 55m

Yield 4 serving(s)

Number Of Ingredients 24

1/2 lb ground beef (authentic) or 1/2 lb pork
3 inches fresh ginger, peeled and finely chopped
1/4 cup tree ears dried mushrooms (about 1/2 ounce) or 1/4 cup dried shiitake mushroom (about 1/2 ounce)
1 cup boiling water
1 lb firm tofu, cut into 1/2 inch cubes (or smaller if preferred)
6 garlic cloves, peeled and coarsely chopped
6 whole canned water chestnuts, rinsed and finely chopped
4 green onions, sliced finely
3 tablespoons peanut oil
2 -3 teaspoons brown bean sauce (or substitute black bean sauce)
2 -3 teaspoons szechwan chili sauce (or substitute Asian hot chile sauce with garlic)
1 teaspoon sugar
2 tablespoons light soy sauce
1/2 cup water
1/2 teaspoon ground roasted szechuan peppercorns, to taste
1 teaspoon sesame oil
salt
1/2 cup chopped cilantro
freshly cooked rice
1 spring onion, sliced finely
1 tablespoon soy sauce
1 teaspoon sesame oil
2 tablespoons rice wine or 2 tablespoons dry sherry
2 teaspoons cornstarch

Steps:

  • Place 1 tablespoon of the chopped ginger in a medium-sized bowl, and reserve the remainder.
  • Add the remaining marinade ingredients to the bowl (1 sliced spring onion, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 2 tablespoon of Chinese rice wine, 2 teaspoons cornstarch), and mix well.
  • Add the ground beef or pork, give it another stir and set aside for approx 30 minutes.
  • Place the tree ears or shiitake mushrooms in small bowl, pour over boiling water, and soak for about 15 minutes until they are soft and gelatinous.
  • Drain the soaked tree ears, rinse, remove hard stems, and slice finely.
  • Blanch the tofu in boiling water for 2- 3 minutes, then drain.
  • Combine the garlic with the reserved ginger, and process together with a stick blender or spice grinder until they form the consistency of a thick paste.
  • Heat a wok over a moderately high flame.
  • Add the peanut oil, and just as it is starting to smoke, add the garlic/ginger paste and stir-fry, stirring continuously, for approximately 30 seconds.
  • Next add the brown bean paste, Szechwan chile paste, water chestnuts and tree ears, and stir-fry for a further minute.
  • Give the meat mixture a stir, add it to the wok, and continue to stir-fry over high heat for two to three minutes, until it loses its pinkish color.
  • Toss in the tofu and the sliced green onions and continue to toss and fry for about 45 seconds.
  • Finally, add the sugar and stir-fry for another 30 seconds.
  • Pour in the soy sauce& water, bring to the boil, then reduce heat to moderate and cook for a couple of minutes.
  • Add the Szechwan pepper corns and stir thoroughly.
  • If there appears to be too much liquid in the wok contents, thicken with a little cornstarch and water.
  • Add 1 teaspoon sesame oil and season to taste with salt.
  • Serve with steamed rice, and garnish with cilantro.

Nutrition Facts : Calories 364, Fat 25.7, SaturatedFat 6.3, Cholesterol 38.6, Sodium 813.8, Carbohydrate 11.5, Fiber 2.2, Sugar 3.1, Protein 22.2

BEAN CURD IN SPICY MEAT SAUCE



Bean Curd in Spicy Meat Sauce image

To be made in two batches one day in advance if desired

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, main course

Time 45m

Yield 20 to 25 servings

Number Of Ingredients 15

4 tablespoons corn, peanut or vegetable oil
1 1/3 cups cored, seeded sweet red pepper, cut into half-inch cubes
1 1/3 cups cored, seeded sweet green pepper, cut into half-inch cubes
2 pounds ground pork, preferably not too lean and not too finely ground, as found in Chinese meat markets, grocery stores and supermarkets
1/2 cup brown bean sauce
4 teaspoons bottled chili paste with garlic
4 teaspoons sugar
4 tablespoons dry Sherry
2 cups plus 3 tablespoons chicken broth
4 tablespoons cornstarch
12 Chinese bean curd, each cut into 16 pieces
1 cup finely chopped scallions, green and white parts combined
1 teaspoon ground roasted Sichuan peppercorns
1 1/2 teaspoons sesame oil
Hot chili oil, optional, available in Chinese markets

Steps:

  • Heat half of the oil in a wok and, when it is hot but not quite smoking, add half of the red and green peppers. Cook, stirring and pressing them against the side of the wok so that they blacken a bit without burning. Using a slotted spoon, remove them while they are still crisp and set aside. Leave the oil in the wok.
  • To the wok add half of the pork and cook over high heat, stirring and chopping down to break up any lumps. Cook only until the pork loses its raw look.
  • Add half of the bean sauce, half of the chili paste with garlic, half of the sugar and one tablespoon of the Sherry, blending thoroughly. Add one cup of the chicken broth and bring to the simmer.
  • Blend half of the cornstarch with one tablespoon of Sherry and one and one-half tablespoons chicken broth.
  • Stir this into the simmering meat sauce. When thickened, spoon and scrape the sauce into a large mixing bowl.
  • Wipe out the wok. Repeat the procedure using the remaining oil, peppers, pork, bean sauce, chili paste with garlic, sugar, Sherry, chicken broth and cornstarch. Add the second batch of peppers to the first batch and let cool. Add the second batch of meat sauce to the first batch and let cool. Refrigerate overnight or until ready to use. Refrigerate the peppers separately.
  • When ready to serve, return the meat sauce to room temperature. Return the sauce to large saucepans or casseroles and bring to the boil.
  • Carefully add the bean-curd pieces to the meat sauce. Stir and heat gently so as not to break up the bean-curd pieces more than necessary. Add the cooked red and green pepper cubes. Heat briefly.
  • Add the chopped scallions, ground peppercorns and sesame oil. Stir gently and serve. Serve with hot chili oil on the side, if desired, to be added by those who enjoy very spicy foods.

Nutrition Facts : @context http, Calories 212, UnsaturatedFat 8 grams, Carbohydrate 7 grams, Fat 12 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 2 grams, Sodium 83 milligrams, Sugar 3 grams, TransFat 0 grams

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