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PrintDEEP-FRIED BEAN CURD WITH CHILLI AND YELLOW BEAN SAUCE
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Cut the bean curd into slices about 1 inch by 2 inches (2.5 by 5 cm) and ¼ -inch (6 mm) thick.
- Core, seed and finely chop the chillies. Cut the spring onions (scallions) into 1-inch (2.5 cm) lengths.
- Heat the oil for deep-frying.
- Drop in the pieces of bean curd about six at a time and deep-fry until golden brown. Remove, and drain on paper towels.
- Heat the 1 tablespoon oil in a wok or large frying pan over high heat. Put in the chillies and spring onions (scallions), and stir-fry 1 minute.
- Add the wine or sherry, tamari or shoyu sauce and yellow bean sauce. Put in the bean curd, and simmer 3 minutes.
- Sprinkle in the sesame oil.
- Serve as soon as possible.
INGREDIENTS
- 500 grams bean curd
- 2 red chillies
- 6 spring onions
- Cooking oil for deep-frying
- 1 tablespoon groundnut oil
- 1 tablespoon Chinese rice wine or dry sherry
- 1 tablespoon tamari or shoyu sauce
- ½ teaspoon sesame oil
14 comments for “Deep-Fried Bean Curd with Chilli and Yellow Bean Sauce”
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