Peppery Hot Beancurd Recipe

Name: Peppery Hot Beancurd
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 1/2 oz soft beancurd; 6 oz lean beef; 3 spring onions, chopped; 3 T oil; 3 Cloves Garlic; Seasoning/Sauce; 1 t grated, fresh ginger; 1 T fermented black beans; 2 pickled red chillies, chipped; 2 T soy sauce; 2 t hot bean paste; 1/2 t salt; 1.5 t sugar; 1/2 t sichuan peppercorns; 1 C BF stock; 1 T cornstarch

Servings: persons

4 1/2 oz soft beancurd
6 oz lean beef
3 spring onions, chopped
3 T oil
3 Cloves Garlic
Seasoning/Sauce
1 t grated, fresh ginger
1 T fermented black beans
2 pickled red chillies, chipped
2 T soy sauce
2 t hot bean paste
1/2 t salt
1.5 t sugar
1/2 t sichuan peppercorns
1 C BF stock
1 T cornstarch

1
Cut the beancurd into cubes and set aside. Very finely mince the beef, and finely chop the spring onion.
2
Heat the oil in a wok, and stir-fry the beef, spring onions, and garlic until half cooked.
3
Add ginger, black beans, chillies, soy sauce and hot bean paste and stir-fry together for about 1 1/2 minutes, then add the remaining seasoning/sauce ingredients, except the cornflour, and bring to a boil. Slide in the beancurd and simmer for about 5 minutes over gentle heat, carefully stir in the cornflour mixed with a little cold water, simmering gently until thickened.
4
For extra flavor, sprinkle on some flaked red chilli and a little crushed Sichuan pepper just before serving.

1130

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 16 ingredients. The key ingredients include: 4 1/2 oz soft beancurd, 6 oz lean beef, 3 spring onions, chopped, 3 T oil, and more.

Yes, Peppery Hot Beancurd falls under the Meat & Poultry 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.

Peppery Hot Beancurd

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