Prep 10 mins
Cook 20 mins
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.
- 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
- 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.
- Note: Do not use soft or silken tofu.
I used five spice tofu which I picked up at the oriental food store near me - I knew I would find a use for it. Very tasty and quick, straight into my recipe file!