Tofu Homestyle Bean Curd

posted by bill 01-17-100 9:11 PM

Homestyle Bean Curd

1 pound extra firm bean curd
1 med. sized green bell pepper, cut into 1" chunks
1 med. sized red bell pepper, cut into 1" chunks
5 water chestnuts, drained and sliced 1/4" rounds
2 green onions, cut in 1" lenghts
2 slices fresh ginger, about 1/8 inch thick
3/4 Cup chicken stock
3 Tbsp. soy sauce (part light and dark soy sauces if you want)
1 Tbsp. corn starch
4 Tbsp. veg. oil
1/2 tsp. dried red pepper flakes (optional)
1 tsp. sesame oil (optional)

Drain bean curd in colander. Cut into little triangles about 1" across and 1/4" thick. Blot between towels for at least 1/2 hour.

Stir sauce to combine chicken stock, soy sauce and cornstarch in medium sized bowl.

Heat wok or 10 inch skillet and add oil and heat on high until hot. Fry bean curd and cook until both sides are golden brown about 5 minutes, turning once. Remove with slotted spoon and keep warm.

Reheat wok adding more oil if necessary so that 2 Tbsp. remain. Add dried peppers (if desired), ginger and scallions and cook 30 seconds over medium heat. Add green and red bell peppers and chestnuts. Stir fry 1-2 minutes, then add bean curd back to pan.

Stir soy sauce mixture well and add to pan. Stir constantly over high heat until sauce is thickened. Add sesame oil if desired and stir to mix. Serve hot.

This recipe is close to the one from: "Great Meals In Minutes" - Chinese Menus

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