Fried Bean Curd Tofu With Soy Sauce By Sy Food

FRIED BEAN CURD (TOFU) WITH SOY SAUCE BY SY

Fried Bean Curd (Tofu) With Soy Sauce by Sy image

This recipe is the one to try if you are new to eating Bean Curd or have not liked the texture of Bean Curd in the past. Bean Curd (the Japanese name is Tofu) is simply ground up soy beans, water and a coagulant added, put in a mold and then some of the water is pressed out. There are several types of Bean Curd from the Japanese, Chinese and Korean cuisines; Silken (soft), Medium/Regular (semi-soft) and Firm (hard) Tofu. Further, it is high in protein, inexpensive to make and blends in very well with other foods.

Provided by SkipperSy

Categories Soy/Tofu

Time 30m

Yield 8 pieces

Number Of Ingredients 8

Ingredients

18 ounces regular tofu, slice into 8 pieces (Approx. 1/2" x 4" x2 1/2-inch size)
1/4 cup peanut oil
2 scallions, sliced thinly (diagonal cut)
1 long hot green peppers (diagonal cut) or 1 hot red pepper, medium hot, remove seeds and slice thinly (diagonal cut)
1 teaspoon sesame seeds (optional)
2 tablespoons soup stock
2 tablespoons soy sauce
1/2 teaspoon sesame oil

Steps:

Place oil in a pan and use low to medium heat (a Teflon pan works best).
Fry half the bean curd until golden brown, turn as needed and then remove to a serving plate.
Fry and remove the balance of the bean curd.
Place the sliced scallions and peppers on top of the fried bean curd.
In the wok with a little oil remaining, add sesame seeds (option) fry briefly.
Then add the stock, soy sauce, sesame oil.
Stir once until heated and then pour over the tofu in the serving plate.
Enjoy!
Note: Do not use soft or silken tofu.

Nutrition Facts : Calories 107.2, Fat 9.4, SaturatedFat 1.5, Sodium 257.5, Carbohydrate 2.2, Fiber 0.3, Sugar 0.9, Protein 4.8

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

Ingredients

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

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

Ingredients

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

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