Bean Curd With Broccoli Recipes

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STEAMED BEAN CURD WITH SOY SAUCE



Steamed Bean Curd With Soy Sauce image

This is light side dish, which is fairly healthy. It's very easy to prepare too. I usually steam the tofu in my rice cooker, when the rice is almost ready. Note: passive cook time is the time to steam the tofu.

Provided by WaterMelon

Categories     Soy/Tofu

Time 17m

Yield 3 serving(s)

Number Of Ingredients 16

200 g soft silken tofu
1 tablespoon garlic, chopped
1 tablespoon ginger, julienned thinly
1 tablespoon chopped shallot
1 tablespoon canola oil
2 tablespoons light soy sauce
1 tablespoon oyster sauce
1/2 teaspoon instant chicken bouillon granules
1 tablespoon canola oil
1/2 teaspoon sesame oil
1/4 teaspoon sugar, to taste
1 dash pepper
1/4 cup water
shredded scallion
cilantro
sliced red chile

Steps:

  • Steam tofu over gentle heat for six to seven minutes to warm the tofu (I always use the rice cooker to steam the tofu while the rice is cooking); remove and set aside.
  • Heat oil in a wok, fry ginger, garlic and shallots till crisp and golden.
  • Remove but leave the oil in the wok.
  • Add the sauce ingredients to the wok and bring to boil.
  • Reduce the heat and simmer until sauce thickens slightly; pour hot sauce over tofu.
  • Top with the crisp garlic, ginger and shallots, and finally the garnishing ingredients, serve immediately.

Nutrition Facts : Calories 151.4, Fat 12, SaturatedFat 1.1, Cholesterol 0.1, Sodium 1031.6, Carbohydrate 6.5, Fiber 0.5, Sugar 1.5, Protein 5.1

BROCCOLI BEAN BAKE



Broccoli Bean Bake image

"This may sound like an unusual combination, but it's really delicious," promises Valerie McInroy of Waterloo, Iowa. "It's a tasty way to get my husband and son to eat broccoli."

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 11

6 cups fresh broccoli florets
1/3 cup chopped onion
1 teaspoon minced garlic
3 tablespoons butter, divided
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 jar (4 ounces) diced pimientos, drained
1 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups shredded cheddar cheese
3 tablespoons dry bread crumbs

Steps:

  • Place broccoli in a saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Meanwhile, in a skillet, saute the onion and garlic in 1 tablespoon butter. Spread into a greased 11x7-in. baking dish. , Drain broccoli; place over onion mixture. Top with beans and pimientos. Sprinkle with oregano, salt, pepper, cheese and bread crumbs. Melt remaining butter; pour over the top. Bake, uncovered, at 375° for 20-25 minutes or until heated through.

Nutrition Facts : Calories 333 calories, Fat 22g fat (16g saturated fat), Cholesterol 77mg cholesterol, Sodium 728mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 5g fiber), Protein 18g protein.

BROCCOLI AND BEAN CURD WITH PORK



Broccoli and Bean Curd With Pork image

Provided by Marian Burros

Categories     dinner, one pot, main course

Time 25m

Yield 2 to 3 servings

Number Of Ingredients 9

8 ounces bean curd
1 bunch broccoli
1 tablespoon vegetable oil
1 large clove garlic, minced
2 thin slices ginger, minced
1 to 2 teaspoons hot chili-garlic paste
4 ounces lean ground pork, optional
2 tablespoons hoisin sauce
1 green onion, finely chopped or 1 tablespoon minced Chinese parsley

Steps:

  • Drain bean curd and press between paper towels to remove moisture. Slice into 1/4-inch cubes.
  • Remove tough stems from broccoli to remove moisture. Slice into 1/4-inch cubes.
  • Remove tough stems for soup or puree.
  • Heat oil in wok or large skillet; add garlic, ginger and chili paste and stir. When mixture begins to color, reduce heat and add bean curd. Stir for 2 or 3 minutes until bean curd begins to color. Add pork, if used, and cook until it loses pink color. Add broccoli and stir for 2 minutes. Add hoisin sauce; stir and cover. Reduce heat to simmer. Cover and cook for about 5 minutes. Serve.

Nutrition Facts : @context http, Calories 207, UnsaturatedFat 7 grams, Carbohydrate 24 grams, Fat 9 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 279 milligrams, Sugar 7 grams, TransFat 0 grams

BROCCOLI WITH BEAN CURD AND PORK



Broccoli With Bean Curd and Pork image

Provided by Marian Burros

Categories     dinner, easy, lunch, quick, main course

Time 25m

Yield 2 large servings

Number Of Ingredients 10

8 ounces bean curd
2 pounds whole broccoli or 1 pound broccoli florets
2 large cloves garlic or 1 teaspoon minced garlic in oil
2 teaspoons shredded fresh ginger
1 tablespoon corn, safflower or canola oil
1 to 2 teaspoons hot chili-garlic paste
4 ounces lean ground pork
2 teaspoons cornstarch
2/3 cup chicken stock or broth
2 to 3 tablespoons hoisin sauce

Steps:

  • Drain bean curd and press between paper towels to remove moisture. Cut into quarter-inch cubes.
  • If using whole broccoli cut off tough stems (discard or reserve them for another use) and cut florets into bite-size pieces.
  • Mince whole garlic and shred ginger.
  • Heat oil in wok or large skillet over very high heat. Add garlic, ginger and chili paste and stir 30 seconds. Reduce heat and add bean curd. Stir for 2 minutes, or until bean curd begins to change its color.
  • Add pork and cook until it loses its pink color; stir frequently. Add broccoli; cook for 2 minutes; stir frequently.
  • Mix cornstarch with a little of the stock. Combine with remaining stock and hoisin sauce and stir into broccoli mixture. Cover; reduce heat and simmer 3 to 5 minutes, until broccoli is just crisp tender. Serve over noodles.

Nutrition Facts : @context http, Calories 429, UnsaturatedFat 13 grams, Carbohydrate 42 grams, Fat 17 grams, Fiber 2 grams, Protein 38 grams, SaturatedFat 3 grams, Sodium 654 milligrams, Sugar 8 grams, TransFat 0 grams

BEAN CURD AND SPICY PORK



Bean Curd and Spicy Pork image

Provided by Marian Burros

Categories     dinner, main course

Time 20m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon toasted sesame oil
2 cloves garlic
1/2 teaspoon hot pepper flakes
2 tablespoons coarsely grated fresh ginger
3/4 pound lean ground pork
8 cups broccoli florets (about 2 pounds whole broccoli)
1 pound firm tofu made with calcium sulfate, drained and cut into 1/2-inch cubes
1 cup chicken stock, the no-salt-added variety
1/4 cup dry Sherry
3 tablespoons fermented black beans
2 teaspoons sugar
4 teaspoons soy sauce
1/4 teaspoon salt
2 teaspoons cornstarch

Steps:

  • In a nonstick skillet, heat the oil, and saute the garlic, pepper flakes and ginger over medium heat for 30 seconds, stirring.
  • Add the pork, and stir to break up, cooking until the pork browns.
  • Add the broccoli, and stir well.
  • Stir in the tofu, stock, Sherry, black beans, sugar and soy sauce. Cover, and cook over medium-low heat for about 2 minutes, until the broccoli is tender but still crisp.
  • Mix the cornstarch with a little water to make a smooth paste. Stir into the skillet, and cook over low heat until the sauce thickens slightly. Season with salt. Serve over cooked rice.

Nutrition Facts : @context http, Calories 250, UnsaturatedFat 6 grams, Carbohydrate 18 grams, Fat 9 grams, Fiber 1 gram, Protein 26 grams, SaturatedFat 2 grams, Sodium 1015 milligrams, Sugar 4 grams, TransFat 0 grams

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