Braised bean curds
A gluten-free, dairy-free, and pescatarian recipe for Braised Bean Curds. This main course is rich in protein and suitable for 2 servings. It is a great dish to try for a quick meal option that takes around 45 minutes to make. In addition to being delicious and satisfying, this recipe also contains high levels of essential vitamins and minerals.
Ingredients
bell pepper
150 grams
chicken bouillon
0.5 tsps
cornstarch
1 tsp
vegetable oil
2 servings
mushroom
20 grams
oyster sauce
1 Tbsp
rice wine
1 tsp
salt
2 servings
green onions
1 stalk
sesame oil
3 drops
soy sauce
0.5 Tbsps
tofu
300 grams
water
1 Tbsp
whole garlic clove
12 cloves
Method
- Cut the bean curd into rectangular pieces. Soak dried mushrooms in water until they soften. Squeeze off the excess water and shred. Save the soaking water. Shred the bell peppers.
- Heat up a skillet with oil until hot. Pan-fry the bean curd until golden brown.Remain a bit of oil in the same skillet to stir fry the minced garlic and mushrooms until aromatic.
- Add in shredded bell peppers and stir-fry briefly, then drizzle in rice wine, chicken bouillon, dark soya and oyster sauces.
- Pour in soaking liquid and bean curd pieces. Cover and simmer for 3-5 minutes. Stir in cornstarch mixed with a tablespoon of cold water. Increase the heat and cook until sauce has thickened.
- Add in scallion and the sesame oil, toss through and serve at once with steamed rice.
Nutrition:
Carbs
22 g
Fat
22 g
Protein
17 g
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