Steamed Bean Curd With Soy Sauce Recipes

STEAMED BEAN CURD SKIN WITH GINGER SAUCE

Steamed Bean Curd Skin With Ginger Sauce image

I am posting this in response to a request. I have not made it myself. It is a recipe by Amy Beh at the Star of Malaysia. The times and servings are guesses.

Provided by mianbao

Categories Chinese

Time 23m

Yield 2-3 serving(s)

Number Of Ingredients 14

Ingredients

1 sheet dried bean curd skin
2 tablespoons grated ginger
1 tablespoon grated garlic
2 tablespoons finely chopped carrots
1 teaspoon soy sauce
1/2 teaspoon sesame oil
1 teaspoon vegetable oil (mildly flavored)
1 teaspoon sugar
1 pinch salt
1 pinch pepper
10 -11 stalks kale, blanched (Hong Kong kai lan)
1 tablespoon chopped spring onion
1 tablespoon chopped coriander leaves
1 tablespoon chopped red chili pepper

Steps:

Wet the sheet of beancurd.
Fold it 5 or 6 times, then cut it into retangular pieces.
Place on a heatproof plate.
Combine ginger, garlic, carrot, soy sauce, oils, sugar, salt and pepper in a small bowl.
Spoon mixture over beancurd pieces.
Steam over rapidly boiling water 2 to 3 minutes or until cooked.
Line a serving plate with blanched Hong Kong kai lan.
Arrange the steamed beancurd on the green vegetable.
Garnish and serve.

Nutrition Facts : Calories 70.9, Fat 3.8, SaturatedFat 0.6, Sodium 253.8, Carbohydrate 8.9, Fiber 1.2, Sugar 3, Protein 1.3

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

Ingredients

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

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