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Chinese Recipe : Frozen Beancurd

This is a Beijing recipe

Serves 2


8 oz. beancurd
4 oz. pork

2 tsp. rice wine
1/2 tsp. salt
1/2 minced ginger
1 tsp. cornstarch

8 oz. Chinese cabbage
½ cup chicken stock
¼ tsp MSG
Salt and pepper to taste
1 tsp. sesame oil
Oil for deep frying


1. Put the beancurd in a deep-freeze for at least 24 hours. Remove and defrost. Cut into 3/4 inch squares.

2. Slice the pork thinly and marinate for 30 minutes.

3. Cut the Chinese leaves into 1 1/2 inch squares.

4. Deep fry the pork until its color changes, then drain well.

5. Heat the wok with 2 tbsps. oil. Put in the beancurd and stir fry for 2 minutes over a moderate heat, then add the white parts of the Chinese cabbage and stir-fry for another 2 minutes.

6. Put in the green leaves and the meat and continue stir frying for another 2 minutes.

7. Pour in the stock, cover the wok and simmer for 10 minutes over a low heat. Season with MSG, salt and pepper, sprinkle with sesame oil and serve.

Chinese Tofu Recipes

Peppered Tofu, Deep Fried Tofu in Sesame Sauce recipe, Sweet and Sour Crispy Tofu recipe , Soybean Milk, Bean Curd with Ground Beef and Chili, Sautéed Beancurd recipe, Bean Curd with Chili Sauce, Mapo beancurd, Mapo Tofu recipe, Hot Ma Po Mashed Bean Curd with Minced Beef, Tofu with Crab Meat



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Last Modified: 11/28/11.