|
|
|
|
|
|
|
Chinese Recipe : Tomato and Beancurd Stew
|
|
Serves 4
Ingredients:
- 2 block beancurd, cut into ½ inch thick rectangular pieces
- 2 tomatoes, dipped in boiling water, peeled and cut into 8 pieces
- 1 scallion, chopped
- 1 clove garlic, minced
- 1 tbsp dried shrimps, soaked in 3 tbsp boiling water, drained and sprinkled with 1 tsp sherry
- A pinch of MSG (optional)
- 1 tsp salt
- 1 tsp cornstarch, dissolved in 1 tbsp water
- 2 tbsp cooked green soybeans or green peas
- 5 tbsp vegetable oil
Directions:
- heat 4 tbsp oil in a hot wok or pan and add salt. Fry the tomatoes until they break and soften. Add the beancurd, garlic and shrimps. Simmer 5 minutes over low heat. Add the scallion, MSG and dissolved cornstarch.
- Pour 1 tbsp oil over the mixture in a circular motion.
- Garnish with soybeans or peas.
|
|
|
|
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
GO TO TOP |
|
|
|
|
|
|
