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Hunan Style Bean Curd

Ingredients

1 of a 14 ounce block of tofu, extra firm, cut into cubes
2 cups of broccoli, florets
1 cup of mushrooms, shiitake or Asian style and cut into large pieces
3 cloves of garlic, crushed and minced
tsp. of soy sauce
2 tsp. of sherry
1 tsp. of sesame oil
1 cup of vegetable stock
1 tsp. of chilli bean paste
2 tsp. of red pepper, crushed
tsp. of cornstarch, mixed with some water
tsp. of salt
1 tbsp. of peanut oil or another type of oil that you prefer
Some rice for serving

Details

Preparation time: 35 minutes
Serves: 4


Method

Heat a large sized wok over medium to high heat. Add enough of your oil into the pan to thoroughly coat the entire surface. Once the wok and the oil are hot enough add in your tofu and stir constantly until the tofu begins to turn brown in colour. Once it is browned, remove from your wok and set aside for later use.


Next add in your red peppers, broccoli and bean paste to your wok and toss is gently for the next 2 minutes. After 2 minutes add in your minced garlic and chopped mushrooms. Cook for an additional minute before adding in your stock.


Return your tofu to your wok and then add in your soy sauce, oil and sherry. Allow to cook for an additional minute.


While your mixture is cooking prepare your cornstarch with a little bit of water in a spate small sized bowl. Mix the cornstarch and water together until the cornstarch is fully dissolved. Then take your cornstarch mixture and add it into your wok.


Let your mixture continue cooking for another 3 to 5 minutes more or until your mixture begins to thicken in consistency. Add in a Pinch of salt for seasoning and remove from heat. Serve your dish on a bed of prepared rice and garnish with a few green onions. Serve immediately.

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