Bean Curd And Spicy Pork Recipes

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MA-PO TOFU (SPICY BEAN CURD WITH BEEF)

Provided by Shirley Cheng

Categories     Wine     Wok     Ginger     Stir-Fry     Lunar New Year     Ground Beef     Tofu     Spice     Leek     Soy Sauce

Yield Makes 4 portions

Number Of Ingredients 19



Ma-Po Tofu (Spicy Bean Curd with Beef) image

Steps:

  • In dry heavy skillet over moderate heat, toast peppercorns, stirring, until fragrant, 3 to 5 minutes. Transfer to bowl and let cool, then grind in spice grinder to fine powder. Set aside.
  • In large pot over moderately high heat, bring 4 cups water to boil. Add tofu, remove from heat, and let steep, uncovered, 5 minutes. Using slotted spoon, transfer tofu to medium bowl and set aside.
  • In small bowl, whisk together hot bean paste, black-bean paste, 2 tablespoons oyster sauce, and chili powder. Set aside.
  • In small bowl, whisk together cornstarch and 3 tablespoons water. Set aside.
  • In wok or heavy large sauté pan over moderate heat, heat oil until hot but not smoking. Add beef, ginger, garlic, and scallions and stir-fry until meat is browned, about 1 minute. Add rice wine and cook, stirring occasionally, until most of moisture evaporates, 1 to 2 minutes. Add hot bean paste mixture and cook, stirring occasionally, until mixture is incorporated and oil in pan turns red, about 1 minute.
  • Add tofu, leeks, stock, light and dark soy sauces, and remaining 2 tablespoons oyster sauce and bring to boil. Whisk cornstarch mixture to recombine, then add to pan and cook, stirring occasionally, until juices thicken slightly, about 1 minute.
  • Transfer to serving dish. Sprinkle with Sichuan peppercorn powder and cilantro, if using. Serve immediately.

1 teaspoon Sichuan peppercorns
1 1/2 pounds soft (not silken) tofu, cut into 1-inch cubes
2 tablespoons Chinese hot bean paste (also called chili bean sauce)*
1 tablespoon Chinese black-bean paste or sauce*
4 tablespoons oyster sauce
2 tablespoons Asian chili powder*
1 tablespoon cornstarch
1/4 cup peanut oil
4 ounces ground beef
1 (1/4-inch) piece fresh ginger, minced (about 1 teaspoon)
2 cloves garlic, minced
1 scallion (white and green parts), thinly sliced on diagonal
1/4 cup Shaohsing rice wine
1 medium leek (white and pale green parts only), washed, halved lengthwise, and cut into 1/2-inch slices (about 1/2 cup)
1/2 cup chicken stock or low-sodium chicken broth
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
2 tablespoons fresh cilantro, chopped (optional)
*Available at Asian markets and in the Asian section of some supermarkets

STIR-FRIED BEAN CURD WITH GROUND PORK AND OYSTER SAUCE

Provided by Food Network

Yield 4 servings.

Number Of Ingredients 16



Stir-Fried Bean Curd with Ground Pork and Oyster Sauce image

Steps:

  • Mix together the pork, the egg, 1 tablespoon of the cornstarch, the five-spice powder, 1 tablespoon of the scallions, 1/2 teaspoon of the sugar, 1/4 teaspoon of the sesame oil, and 1/4 teaspoon salt. Place the vegetable oil in a hot wok over very high heat, then add small clumps of the pork mixture. Stir-fry for about 1 minute, or until the clumps are browned and cooked through. Remove from wok and reserve.
  • Lower the heat to medium. Add to the wok, 6 tablespoons of scallions, the minced red pepper, the minced green chile, the minced garlic, and the minced ginger root. Stir-fry for 30 seconds. Add the browned pork and stir well, tossing with the remaining 2 1/2 teaspoons of sugar. Turn heat high and add the chicken stock, soy sauce and oyster sauce. Stir well and bring to a boil. Mix the remaining 2 teaspoons of cornstarch with a little cold water in a cup, then stir into the wok. Gently stir in the bean curd cubes, taking care not to break them up.
  • Remove from wok and place on serving platter. Sprinkle with the remaining half-teaspoon of sesame oil.

1/2 pound ground pork
1 egg, beaten
1 tablespoon plus 2 teaspoons cornstarch
1/2 teaspoon five-spice powder
1/2 cup finely minced scallions
1 tablespoon sugar
3/4 teaspoon sesame oil
1 tablespoon vegetable oil
1/2 cup finely minced red pepper
1/2 teaspoon finely minced hot green chile
4 teaspoons finely minced garlic
4 teaspoons finely minced ginger root
1 cup chicken stock
2 tablespoons thin soy sauce
2 tablespoons oyster sauce
1 pound firm bean curd, cut in 3/4-inch cubes, at room temperature

BEAN CURD AND SPICY PORK

Provided by Marian Burros

Categories     dinner, main course

Time 20m

Yield 4 servings

Number Of Ingredients 14



Bean Curd and Spicy Pork image

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

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

MA PO TOFU (SPICY SZECHWAN BEAN CURD)

Ma Po, in Chinese, means 'pock-marked old lady'. It refers to a famous Szechwan chef's wife, who created this dish in the 19th century in the provincial capital, Chengdu. Be warned! Ma Po Dofu is hot and spicy, and tofu has never tasted like this before! For a vegetarian version, omit the meat, add more tofu and, after blanching, place in the marinade ingredients for 30 minutes. Brown bean paste/sauce is salty brown sauce made from fermented soybeans, and is found in jars at most Asian markets. It is also known as yellow bean paste/sauce, soy bean condiment, "Yuan Shai Shih" or "Mo Yuen Shih". If unavailable, substitute with black bean sauce. For the Szechwan chile paste, I substituted "toban jiang", (also known as "toban jan/jyan"). Try to obtain the Szechwan peppercorns. They are what give Szechwan cuisine its distinctive flavor. This delicious dish is loosely adapted from a recipe in "Mrs. Chiang's Szechwan Cookbook". It looks complicated, but I assure you it isn't! Just assemble all the ingredients before cooking.

Provided by Daydream

Categories     Soy/Tofu

Time 55m

Yield 4 serving(s)

Number Of Ingredients 24



Ma Po Tofu (Spicy Szechwan Bean Curd) image

Steps:

  • Place 1 tablespoon of the chopped ginger in a medium-sized bowl, and reserve the remainder.
  • Add the remaining marinade ingredients to the bowl (1 sliced spring onion, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 2 tablespoon of Chinese rice wine, 2 teaspoons cornstarch), and mix well.
  • Add the ground beef or pork, give it another stir and set aside for approx 30 minutes.
  • Place the tree ears or shiitake mushrooms in small bowl, pour over boiling water, and soak for about 15 minutes until they are soft and gelatinous.
  • Drain the soaked tree ears, rinse, remove hard stems, and slice finely.
  • Blanch the tofu in boiling water for 2- 3 minutes, then drain.
  • Combine the garlic with the reserved ginger, and process together with a stick blender or spice grinder until they form the consistency of a thick paste.
  • Heat a wok over a moderately high flame.
  • Add the peanut oil, and just as it is starting to smoke, add the garlic/ginger paste and stir-fry, stirring continuously, for approximately 30 seconds.
  • Next add the brown bean paste, Szechwan chile paste, water chestnuts and tree ears, and stir-fry for a further minute.
  • Give the meat mixture a stir, add it to the wok, and continue to stir-fry over high heat for two to three minutes, until it loses its pinkish color.
  • Toss in the tofu and the sliced green onions and continue to toss and fry for about 45 seconds.
  • Finally, add the sugar and stir-fry for another 30 seconds.
  • Pour in the soy sauce& water, bring to the boil, then reduce heat to moderate and cook for a couple of minutes.
  • Add the Szechwan pepper corns and stir thoroughly.
  • If there appears to be too much liquid in the wok contents, thicken with a little cornstarch and water.
  • Add 1 teaspoon sesame oil and season to taste with salt.
  • Serve with steamed rice, and garnish with cilantro.

Nutrition Facts : Calories 364, Fat 25.7, SaturatedFat 6.3, Cholesterol 38.6, Sodium 813.8, Carbohydrate 11.5, Fiber 2.2, Sugar 3.1, Protein 22.2

1/2 lb ground beef (authentic) or 1/2 lb pork
3 inches fresh ginger, peeled and finely chopped
1/4 cup tree ears dried mushrooms (about 1/2 ounce) or 1/4 cup dried shiitake mushroom (about 1/2 ounce)
1 cup boiling water
1 lb firm tofu, cut into 1/2 inch cubes (or smaller if preferred)
6 garlic cloves, peeled and coarsely chopped
6 whole canned water chestnuts, rinsed and finely chopped
4 green onions, sliced finely
3 tablespoons peanut oil
2 -3 teaspoons brown bean sauce (or substitute black bean sauce)
2 -3 teaspoons szechwan chili sauce (or substitute Asian hot chile sauce with garlic)
1 teaspoon sugar
2 tablespoons light soy sauce
1/2 cup water
1/2 teaspoon ground roasted szechuan peppercorns, to taste
1 teaspoon sesame oil
salt
1/2 cup chopped cilantro
freshly cooked rice
1 spring onion, sliced finely
1 tablespoon soy sauce
1 teaspoon sesame oil
2 tablespoons rice wine or 2 tablespoons dry sherry
2 teaspoons cornstarch

TOFU, FRIED, WITH PORK AND BLACK-BEAN SAUCE (PENG'S HOME-STYLE BEAN CURD)

Provided by Peng Changgui

Categories     Wok     Chicken     Garlic     Onion     Pepper     Pork     Soy     Stir-Fry     Gourmet

Yield Makes 4 (first course) servings or 2 (main course) servings

Number Of Ingredients 18



Tofu, Fried, with Pork and Black-Bean Sauce (Peng's Home-Style Bean Curd) image

Steps:

  • Stir together pork, wine, and salt in a small bowl.
  • Cut tofu lengthwise into 1/4-inch-thick slices, then cut each slice crosswise into thirds. Blot tofu pieces between layers of paper towels to absorb excess moisture. Repeat with 1 or 2 changes of dry paper towels.
  • Heat 1 cup peanut oil in wok over high heat until thermometer registers 375°F. Cook tofu in 5 or 6 batches, stirring to keep slices from sticking together and turning over as needed, until golden, 1 to 2 minutes per batch. Transfer tofu as fried with a slotted spoon to paper towels to drain. Return oil to 375°F between batches. Carefully transfer oil to a heatproof container to cool (before discarding), then wipe wok clean.
  • Reheat wok over high heat until smoking, then add remaining 3 tablespoons peanut oil, swirling to coat wok evenly. Add chiles and garlic and stir-fry until fragrant, about 1 minute. Add pork mixture and stir-fry until no longer pink, 1 to 2 minutes, then add black beans and stir-fry until fragrant, about 1 minute. Add stock, tofu, and soy sauce and simmer 3 minutes.
  • Stir together potato starch and water in a small bowl, then add to tofu mixture in wok and simmer, stirring until sauce is thickened, about 1 minute. Add scallion greens, stirring until just wilted, then remove from heat and stir in sesame oil. Stir in chile oil to taste.

3 oz pork tenderloin (preferably from tail end), thinly sliced crosswise (1/3 cup)
1 teaspoon Chinese Shaoxing cooking wine or medium-dry Sherry
1/4 teaspoon salt
1 (14- to 16-oz) block of firm tofu
1 cup plus 3 tablespoons peanut oil
2 (4- to 5-inch) fresh mild red chiles (sometimes called finger chiles), thinly sliced diagonally, then seeded
1 tablespoon finely chopped garlic
2 1/2 to 3 tablespoons Chinese fermented black beans, rinsed well and drained
3/4 cup chicken stock or reduced-sodium chicken broth
1/4 teaspoon dark soy sauce
3/4 teaspoon potato starch
1 tablespoon water
3 scallions, greens thinly sliced diagonally (reserve remainder for another use)
1/2 teaspoon Asian sesame oil
1 to 2 teaspoons Asian chile oil
Accompaniment: white rice
Special Equipment
a well-seasoned 14-inch flat-bottomed wok; a deep-fat thermometer

BEAN CURD SZECHUAN-STYLE (MA PO DOFU)

Literally translates as" "pock-marked old lady tofu." For more background see Daydream's recipe (which is very different from this one) "recipe #78452" A simpler version from some of the others I have seen on this site. This version is adapted from a Chinese cookbook that my Mandarin tutee gave me as a college graduation gift--"Chinese Cooking" from JG press. It is very helpful to have all of your ingredients prepared and ready to go before you start the wok because it goes very fast from that point on! Where it calls for 'hot bean sauce' I use tobanjan/lajiaojiang (chili bean paste), 'Lan Chi' (lanji in pinyin) brand, but the recipe says you can also substitute two dried red chiles. You can experiment with different tofu to see what keeps its shape the best; I have personally found that the semi-firm, locally made fresh tofu that I can get at the Uwajimaya here holds up well. This recipe reminds me of the tofu that I used to order at one of my favorite restaurants in Shanghai.

Provided by Cinizini

Categories     Soy/Tofu

Time 27m

Yield 2-3 serving(s)

Number Of Ingredients 15



Bean Curd Szechuan-Style (Ma Po Dofu) image

Steps:

  • Cut bean curd into .5-inch cubes, place in a colander and leave to drain for 15 minutes.
  • Meanwhile, in a small bowl blend the marinade: 1 tsp of soy sauce, sherry, and sweet bean or hoisin sauce; add pork and stir to coat.
  • Stir in 1 tsp of the oil and marinate for 15 minutes.
  • Heat a wok or wide frying pan over high heat.
  • When pan is hot, add remaining veg oil.
  • When oil begins to heat (i.e. passes the "water droplet test" where a sprinkling of water thrown into the oil starts to crackle--careful here) add ginger and garlic.
  • Stir once, then add pork and stir-fry until meat isn't pink any more, about 2 minutes.
  • Stir in hot bean sauce (lajiaojiang or tobanjan).
  • Add drained beancurd, the water and the 2 Tbsp soy sauce.
  • Simmer for 3 minutes, then add green onion.
  • Re-mix cornstarch and water with a fork, add to pan and cook, stirring, until sauce bubbles and thickens (this happens very quickly).
  • Sprinkle with crushed szechuan peppercorns just before serving.
  • Serve over large mounds of hot white rice.
  • I have served this along with some stir-fried Chinese broccoli (gai lan) seasoned with a little oyster sauce, or some baby bok choy stir fried with a little sesame oil.
  • For a vegetarian version, this recipe also works if you omit the meat.
  • You could also try using some kind of veggie sausage, like Morningstar crumbles, in place of the pork.

1/2-3/4 lb bean curd
1/4 lb boneless lean pork (finely chopped or ground)
1 teaspoon soy sauce
1 teaspoon dry sherry
1 teaspoon sweet bean paste or 1 teaspoon hoisin sauce
3 tablespoons vegetable oil or 3 tablespoons salad oil
1 teaspoon gingerroot, minced
2 teaspoons szechuan hot bean sauce (tobanjan or lajiaojiang)
2 teaspoons garlic, minced (about 2-3 cloves)
3/4 cup water
2 tablespoons soy sauce
2 green onions, whole, thinly sliced
2 tablespoons cornstarch
2 tablespoons water
1/2 teaspoon szechuan peppercorns, roasted and crumbled (huajiao) (optional)

BEAN CURD IN SPICY MEAT SAUCE

To be made in two batches one day in advance if desired

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, main course

Time 45m

Yield 20 to 25 servings

Number Of Ingredients 15



Bean Curd in Spicy Meat Sauce image

Steps:

  • Heat half of the oil in a wok and, when it is hot but not quite smoking, add half of the red and green peppers. Cook, stirring and pressing them against the side of the wok so that they blacken a bit without burning. Using a slotted spoon, remove them while they are still crisp and set aside. Leave the oil in the wok.
  • To the wok add half of the pork and cook over high heat, stirring and chopping down to break up any lumps. Cook only until the pork loses its raw look.
  • Add half of the bean sauce, half of the chili paste with garlic, half of the sugar and one tablespoon of the Sherry, blending thoroughly. Add one cup of the chicken broth and bring to the simmer.
  • Blend half of the cornstarch with one tablespoon of Sherry and one and one-half tablespoons chicken broth.
  • Stir this into the simmering meat sauce. When thickened, spoon and scrape the sauce into a large mixing bowl.
  • Wipe out the wok. Repeat the procedure using the remaining oil, peppers, pork, bean sauce, chili paste with garlic, sugar, Sherry, chicken broth and cornstarch. Add the second batch of peppers to the first batch and let cool. Add the second batch of meat sauce to the first batch and let cool. Refrigerate overnight or until ready to use. Refrigerate the peppers separately.
  • When ready to serve, return the meat sauce to room temperature. Return the sauce to large saucepans or casseroles and bring to the boil.
  • Carefully add the bean-curd pieces to the meat sauce. Stir and heat gently so as not to break up the bean-curd pieces more than necessary. Add the cooked red and green pepper cubes. Heat briefly.
  • Add the chopped scallions, ground peppercorns and sesame oil. Stir gently and serve. Serve with hot chili oil on the side, if desired, to be added by those who enjoy very spicy foods.

Nutrition Facts : @context http, Calories 212, UnsaturatedFat 8 grams, Carbohydrate 7 grams, Fat 12 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 2 grams, Sodium 83 milligrams, Sugar 3 grams, TransFat 0 grams

4 tablespoons corn, peanut or vegetable oil
1 1/3 cups cored, seeded sweet red pepper, cut into half-inch cubes
1 1/3 cups cored, seeded sweet green pepper, cut into half-inch cubes
2 pounds ground pork, preferably not too lean and not too finely ground, as found in Chinese meat markets, grocery stores and supermarkets
1/2 cup brown bean sauce
4 teaspoons bottled chili paste with garlic
4 teaspoons sugar
4 tablespoons dry Sherry
2 cups plus 3 tablespoons chicken broth
4 tablespoons cornstarch
12 Chinese bean curd, each cut into 16 pieces
1 cup finely chopped scallions, green and white parts combined
1 teaspoon ground roasted Sichuan peppercorns
1 1/2 teaspoons sesame oil
Hot chili oil, optional, available in Chinese markets

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From simplechinesefood.com


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Chinese red fermented bean curd (optional, not spicy fermented bean curd) 1/4 cup . packed light brown sugar. 1/4 cup . hoisin sauce, preferably Lee Kum Kee or Koo Chun. 1/4 cup . oyster sauce, preferably Lee Kum Kee. 4 tablespoons . honey, divided. 1 tablespoon . Shaoxing wine or dry sherry. 1 teaspoon . Chinese 5-spice powder. 1/2 teaspoon
From thekitchn.com


BEAN CURD WITH PORK AND DRIED SHRIMP - THE SEASONED WOK
Heat a wok to high heat, when it begins to smoke, add a tablespoon of oil. When the oil begins to smoke, add the garlic, green onions, dried shrimp and preserved radish. Stir constantly for about 10 seconds. Just a short amount of time is needed here, be careful not to burn the garlic. Add the ground pork and continue to stir well.
From theseasonedwok.com


SPICY DRIED BEAN CURD RICE NOODLES WITH MINCED PORK
3. Heat oil in a pot, add homemade chili sauce and chopped peppers, and sauté until fragrant.
From simplechinesefood.com


SPICY BEANCURB PORK RIB STEW (CHINESE CUISINE) - CHRISTINE'S RECIPES
Method:. Rinse pork ribs and cut them into chunks, stir in marinade and leave for a while, then fry briefly in hot oil. Put aside. Heat oil to saute ginger, spring onion and mashed fermented red beancurd, put in ribs and splash wine.
From en.christinesrecipes.com


CANTONESE STYLE BRAISED PORK BELLY WITH ARROWHEAD ROOT
Let it melt slowly and then add the red fermented bean curd/liquid. Stir for a minute. Now add the blanched pork belly and arrowhead roots (if using potatoes, do not add them yet). Turn the heat to medium and mix everything well. Add the shaoxing wine, dark soy sauce, and 2 …
From thewoksoflife.com


TE CHANG TW BEAN CURD SPICY PORK FLV 115G
德昌牌台湾卤肉味豆干115克 TE CHANG TW Bean Curd Spicy Pork Flv 115g
From bobs-test.myshopify.com


SWEET & SPICY MINCED PORK & BEAN CURD/CHINESE FOOD #SHORT
#Sweet&Spicy #MincedPork&Bean #chinesefood #short
From youtube.com


BEAN CURD WITH LAU’S SPICY MA PO SAUCE - JAMIE OLIVER
Soak the shiitake mushrooms in a hot water for 30 minutes. To make the ma po sauce, soak the dried chillies in water to soften. Place the black beans in another bowl of water and leave to soak for 15 minutes. Meanwhile, prepare your ma po bean curd. Cut the curd into 2.5cm cubes and place in a bowl of hot water for 4 minutes. Drain and set aside.
From jamieoliver.com


ROASTED PORK BELLY MARINATED WITH FIVE SPICE AND PRESERVED BEAN …
Preheat the oven to 250°C. Place the pork in a roasting tin, skin side up, and roast for 20 minutes. Reduce the oven temperature to 150°C and roast the pork for a …
From sbs.com.au


MINCED PORK WITH BEAN CURD - CHINESE FOOD CUISINE RECIPES
Main Ingredient. 1 piece of tofu and 30 grams of pork stuffing. Other Ingredient. The right amount of oil, 2 grams of salt, 5 grams of chopped onions, 3 grams of minced ginger, 5 grams of minced garlic, 5 grams of cooking wine, 10 grams of Douchi spicy sauce, 10 grams of oyster sauce, 5 grams of fresh soy sauce, 1 gram of soy sauce, 2 grams of sugar, 30 grams of …
From chinesefoodcuisine.com


CHAR SIU (叉燒) - CHINESE BBQ PORK | MADE WITH LAU
Step 4: Prepare char siu for oven. Preheat the oven to 425° F or 218° C. Set up the baking pan by lining the bottom with aluminum foil (so it's easier to clean!), and place the baking rack on top of the foil. Using tongs, start laying out the pork on the baking rack + pan.
From madewithlau.com


CHINESE BEAN CURD ROLLS STUFFED WITH PORK, MUSHROOM, AND …
Directions. For the Pork Filling: In a large bowl, add all the ingredients and mix well. Refrigerate for at least 30 minutes or overnight. For the Rolls: In a bowl, mix together shiitake mushrooms, soy sauce, sugar, cornstarch, and 1 teaspoon oil. Set aside in the refrigerator.
From seriouseats.com


SPICY BEAN CURD RECIPES ALL YOU NEED IS FOOD
Steps: In dry heavy skillet over moderate heat, toast peppercorns, stirring, until fragrant, 3 to 5 minutes. Transfer to bowl and let cool, then grind in spice grinder to fine powder.
From stevehacks.com


CANNED VEGETABLES CANNED BEAN CURD SPICY BEAN CURD 397G
43%. 1624MG. 81%. 410KJ. 39%. Application. Canned Vegetable is rich in a variety of trace elements and nutrition, perfect for different food, such as noodles, rice, etc. delicious in your homemade baked recipe or right from the can as a simple side. dishBecause of the canned package, it is also perfect for the outside food.
From oceanefood.en.made-in-china.com


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