Easy Bean Curd Szechuan Style Recipe
Making your own homemade Bean Curd Szechuan Style is fun.
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.
