Szechuan Style Bean Curd Recipe
This Bean Curd Szechuan Style Recipe is outstanding. Bean curd, also known as tofu, is a versatile ingredient that can be used in a variety of dishes. One popular way to enjoy it is in a Szechuan-style recipe, which combines the bean curd with bold, spicy flavors.
Soybean curd Tofu, a food product of soybeans, is used in the preparation of a traditional Chinese meal prepared in the Szechuan manner. Usually, the tofu is fried before being finished up in a spicy sauce with spices like garlic, ginger, chili peppers, and Szechuan peppercorns. The finished meal is typically served with steamed rice and garnished with scallions.
How To Make Bean Curd Szechuan Style
It was time for me to master Bean Curd Szechuan Style, so I got to work in the kitchen. To begin, I brought some oil to a boil in a wok and set it over high heat, into which I tossed some cubes of tofu. Before setting it aside on a plate, I cooked the tofu until it was golden and crispy.
After that, I refilled the wok with oil and heated it until it was sizzling. I used the wok to stir-fry aromatic ingredients like garlic, ginger, and chili peppers. Soy sauce, chicken broth, and Szechuan peppercorns were the next ingredients I put into the wok and mixed together.
After adding all of the ingredients, I let the sauce boil for a few minutes so the flavors could combine. Then I returned the fried tofu to the wok and swirled it gently to coat it with the sauce. I gave it a few more minutes of cooking time to ensure that the tofu was thoroughly heated and the sauce would thicken.
To finish, I sprinkled the dish with scallions and served it over steamed rice. I was happy with the way it turned out and how tasty and spicy it was. I was very pleased with myself for successfully recreating a traditional Chinese dish in my own kitchen.
Bean Curd Szechuan Style ingredients:
- 1 block of firm bean curd, drained and cut into small cubes
- 1 tablespoon of vegetable oil
- 2 cloves of garlic, minced
- 1 tablespoon of minced ginger
- 1/2 cup of chicken broth
- 2 tablespoons of soy sauce
- 1 tablespoon of rice wine vinegar
- 1 tablespoon of chili garlic sauce
- 1 tablespoon of cornstarch
- 1/2 cup of water
- 1/4 cup of chopped green onions
- 1/4 cup of chopped cilantro
Step by Step Instructions To Make
To begin, heat the vegetable oil in a wok or large frying pan over medium-high heat. Add the garlic and ginger, and cook until fragrant. Then, add the bean curd and stir-fry for a few minutes, until it is lightly browned.
Next, add the chicken broth, soy sauce, rice wine vinegar, and chili garlic sauce to the pan. Stir to combine, and bring the mixture to a boil. In a small bowl, whisk together the cornstarch and water to create a slurry. Slowly pour the slurry into the pan, stirring constantly, until the sauce thickens.
Reduce the heat to low and simmer the bean curd for a few minutes until it is fully cooked and the sauce has reduced slightly. Serve the bean curd hot, garnished with green onions and cilantro.
For a more traditional Szechuan-style dish, you can also add additional ingredients such as Szechuan peppercorns, chili peppers, and red pepper flakes. These ingredients will add more heat and depth of flavor to the dish.
Easy Bean Curd Szechuan Style Recipe
Ingredients
- 1 block of firm bean curd drained and cut into small cubes
- 1 tablespoon of vegetable oil
- 2 cloves of garlic minced
- 1 tablespoon of minced ginger
- 1/2 cup of chicken broth
- 2 tablespoons of soy sauce
- 1 tablespoon of rice wine vinegar
- 1 tablespoon of chili garlic sauce
- 1 tablespoon of cornstarch
- 1/2 cup of water
- 1/4 cup of chopped green onions
- 1/4 cup of chopped cilantro
Instructions
- heat the vegetable oil in a wok or large frying pan over medium-high heat. Add the garlic and ginger, and cook until fragrant.
- Then, add the bean curd and stir-fry for a few minutes, until it is lightly browned.
- Next, add the chicken broth, soy sauce, rice wine vinegar, and chili garlic sauce to the pan. Stir to combine, and bring the mixture to a boil.
- In a small bowl, whisk together the cornstarch and water to create a slurry. Slowly pour the slurry into the pan, stirring constantly, until the sauce thickens.
- Reduce the heat to low and simmer the bean curd for a few minutes, until it is fully cooked and the sauce has reduced slightly. Serve the bean curd hot, garnished with the green onions and cilantro.
This bean curd Szechuan-style recipe is a delicious and satisfying meal that is perfect for vegetarians or anyone looking for a tasty and spicy meal. It can be served as a main dish with rice or noodles, or as a side dish to complement other dishes. With its bold flavors and satisfying texture, this recipe is sure to become a favorite in your home.
