Hot And Spicy Tofu And Beef Recipes

Steps:

• Combine soy sauce, sherry, chilli sauce, sugar and oyster sauce; stir. Marinate tofu cubes in the sauce ingredients for 15mins or more.
• Sprinkle ground beef with salt and pepper.
• Heat oil in wok, stir fry onions, garlic and ginger until fragrant. Add dried chilli and scallion bottoms, stir fry for 1 minute.
• Add seasoned ground beef and continue to stir fry until browned.
• Add tofu and sauce, combine well. Let simmer 1-2mins.
• Add chilli flakes, if you like it really spicy!
• Add cornstarch mixture, stir fry until sauce thicken.
• Garnish with chopped scallion greens, and serve with jasmine rice.

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.

Steps:

• Heat peanut oil in a wok or large frying pan over medium-high heat. Toss the tofu into the oil, and cook until browned on all sides. Once browned, toss in onion, bell pepper, chile pepper, and garlic; cook until just tender, about 5 minutes.
• In a small bowl, whisk together the hot water, vinegar, soy sauce, brown sugar, cornstarch, and red pepper flakes. Pour over tofu and vegetables, toss to coat, and simmer 3 to 5 minutes, or until sauce thickens slightly.

Steps:

• Heat peanut oil in a wok or large frying pan over medium-high heat. Toss the tofu into the oil, and cook until browned on all sides. Once browned, toss in onion, bell pepper, chile pepper, and garlic; cook until just tender, about 5 minutes.
• In a small bowl, whisk together the hot water, vinegar, soy sauce, brown sugar, cornstarch, and red pepper flakes. Pour over tofu and vegetables, toss to coat, and simmer 3 to 5 minutes, or until sauce thickens slightly.

Steps:

• Bring 2 to 3 cups water to a boil in a saucepan over medium-high heat.
• When it is boiling rapidly, add all the asparagus EXCEPT the tips.
• When the water begins boiling again, add the tips, and boil for about 1 minute.
• The aim is for the asparagus to still be crunchy, so judge cooking time by whether it is thin or thick.
• Drain and reserve.
• Mix cornflour with water and keep handy.
• Heat oil in a frying pan or wok.
• Cook the beef, green onion and grated ginger until the beef shows just a little red.
• Add the beef broth, sugar, oyster sauce, soy sauce and tofu, being careful not to break up the tofu very much.
• Simmer over medium heat 2 to 3 minutes, until the pieces of tofu are warm inside.
• Stir in the asparagus.
• When the asparagus is done to your liking add cornflour-water mixture and remove from heat.

Steps:

• Put cornstarch in pie pan.
• Add tofu and coat on all sides.
• Heat 2 TB oil in pan over medium-high heat.
• Add tofu and cook until brown (be careful it turns very easily).
• Remove and transfer to bowl.
• Add remaining 2 TB oil to pan.
• Saute vegetables (green onions- pepper) over medium heat until cooked through (10 minutes).
• Add shrimp (if using) and continue cooking 5 minutes or until shrimp is pink.
• Mix vinegar, sweet n' sour sauce and hot sauce in measuring cup.
• Add sauce mixture and tofu to pan and cook 5 minutes longer.

Steps:

• Press the water out of the tofu.
• Wrap the tofu in plastic wrap, and put the tofu in the freezer overnight.
• Remove the tofu from the refrigerator and let thaw in hot water.
• Cut tofu into small 1/2-inch square cubes.
• In a large soup pot, heat up the oil; add tofu and stir around until tofu is brown on the edges (10 minutes). Add onion, garlic and 1/2 cup of stock. Stir until vegetables are soft - about 10 minutes).
• Add remaining ingredients and simmer on low for 30 minutes.
• Add cooked noodles prior to serving.

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.

Steps:

• Bring a kettle of water to a rolling boil. Meanwhile, cut tofu into 1/2-inch cubes, and put into a bowl. Remove kettle from heat; when boiling subsides, pour water over tofu to cover. Let stand for 15 minutes, then drain in a sieve or colander. Transfer tofu to a bowl; set near stove. Measure out 1 1/3 cups water from kettle for sauce, and set next to tofu.
• In a large wok or skillet, toast peppercorns over medium heat for 2 to 3 minutes, until richly fragrant and slightly darkened (you may see a wisp of smoke). Let cool, then pound with a mortar and pestle or grind in a spice grinder. Set aside.
• Heat oil in wok or skillet over high heat. Add ground meat, stirring and mashing into small pieces, until crumbly and cooked through, about 2 minutes. Add ginger, chile flakes, black beans, and chile bean sauce. Cook for about 2 minutes, stirring constantly, until beef is reddish brown and oil is slightly red. Add sugar and soy sauce, stir to combine, and add tofu. Gently stir or give wok a shake to combine without breaking up tofu too much.
• Pour in reserved water, and bring to a vigorous simmer. Cook until tofu absorbs flavors of sauce, about 3 minutes.
• Taste sauce, and add a pinch of salt and a pinch of sugar, if needed. Add green onions; stir to combine. Stir in cornstarch, then add enough to mixture to thicken sauce. (Traditionally, the sauce should be more soupy than gravy-like.) Sprinkle in the ground peppercorns, give mixture one last stir, and transfer to a serving bowl. Serve immediately with rice.