Deep-Fried Bean Curd Recipe

Name: Deep-Fried Bean Curd
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 1/2 each bean curd cakes; 1 x vegetable oil; 6 medium mushrooms, chinese; 1 medium onions; 8 ounces broccoli florets; 3 tablespoons vegetable oil; 3 slices ginger root; 4 tablespoons vegetarian chicken broth, non-fat, low-sodium; 2 tablespoons soy sauce, light; 1 tablespoon hoisin sauce; 2 teaspoons chili sauce; 1 teaspoon sugar

Servings: persons

1 1/2 each bean curd cakes
1 x vegetable oil
6 medium mushrooms, chinese
1 medium onions
8 ounces broccoli florets
3 tablespoons vegetable oil
3 slices ginger root
4 tablespoons vegetarian chicken broth, non-fat, low-sodium
2 tablespoons soy sauce, light
1 tablespoon hoisin sauce
2 teaspoons chili sauce
1 teaspoon sugar

1
Cut the bean curd into 1x1 1/2-inch flat pieces.
2
Deep-fry them in hot oil for 2 to 2 1/2 minutes, until the surfaces are somewhat firm and yellow.
3
Drain thoroughly.
4
Soak the mushrooms in boiling water for half an hour.
5
Drain.
6
Discard the stems and cut the caps into halves.
7
Cut the onion into thin slices.
8
Break the broccoli into individual florets and cut the stem into 1-inch wedges.
9
Heat the vegetable oil in a large frying pan or wok.
10
When hot, add the onion, ginger, broccoli stems, and mushrooms and stir-fry in the hot oil for 2 mintues, to season the oil.
11
Add the broccoli and stock and continue to stir-fry for 1 1/2 minutes, and then cook, covered, for 1 1/2 minutes.
12
Uncover the pan or wok, pour the sauce ingredients over the contents, and continue to turn and stir-fry all ingredients together for a further 1 1/2 minutes.
13
Serve with rice and other dishes.

No nutrition data on file — estimate from the ingredient list.

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 12 ingredients. The key ingredients include: 1 1/2 each bean curd cakes, 1 x vegetable oil, 6 medium mushrooms, chinese, 1 medium onions, and more.

Yes, Deep-Fried Bean Curd falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Deep-Fried Bean Curd

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