Bean Curd Salad Recipe

Name: Bean Curd Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 garlic clove, crushed; 1 lb bean curd, cubed; 1 onion, sliced; 1 carrot, cut into julienne strips; 1 celery, sliced; 2 small red bell peppers, cored, seeded and sliced; 9 ounces snow peas, trimmed and halved; 4 1/2 ounces broccoli, trimmed and divided into florets; 4 1/2 ounces thin green beans, halved; 2 tablespoons oyster sauce; 1 tablespoon tamarind paste; 1 tablespoon fish sauce; 1 tablespoon tomato sauce; 1 tablespoon light soy sauce; 1 tablespoon chili sauce; 2 tablespoons sugar; 1 tablespoon white vinegar; 1 pinch ground star anise; 1 teaspoon cornstarch; 1 1/4 cups water

Servings: persons

2 tablespoons vegetable oil
1 garlic clove, crushed
1 lb bean curd, cubed
1 onion, sliced
1 carrot, cut into julienne strips
1 celery, sliced
2 small red bell peppers, cored, seeded and sliced
9 ounces snow peas, trimmed and halved
4 1/2 ounces broccoli, trimmed and divided into florets
4 1/2 ounces thin green beans, halved
2 tablespoons oyster sauce
1 tablespoon tamarind paste
1 tablespoon fish sauce
1 tablespoon tomato sauce
1 tablespoon light soy sauce
1 tablespoon chili sauce
2 tablespoons sugar
1 tablespoon white vinegar
1 pinch ground star anise
1 teaspoon cornstarch
1 1/4 cups water

1
Heat the vegetable oil in a large, heavy bottomed skillet or wok, until hot.
2
Add the crushed garlic to the skillet or wok and cook for a few seconds.
3
Add the bean curd in batches and stir-fry over gentle heat, until golden on all sides.
4
Remove with a slotted spoon and keep warm.
5
Add the onion, carrot, celery, red bell peppers, snow peas, broccoli, and green beans to the pan and stir fry for about 2-3 minutes, or until tender but crisp.
6
Add the oyster sauce, tamarind concentrate, fish sauce, tomato paste, soy sauce, chili sauce, sugar, vinegar, and star anise, mixing well to blend.
7
Stir-fry for another 2 minutes.
8
Mix the cornstarch with the water and add to the pan with the stir-fried bean curd.
9
Stir-fry gently, until the sauce boils and thickens slightly.
10
Transfer to warm plates and serve immediately.

247

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 garlic clove, crushed, 1 lb bean curd, cubed, 1 onion, sliced, and more.

Yes, Bean Curd Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Bean Curd Salad

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