Deep-Fried Bean Curd
Ingredients
- 1 1/2 each bean curd cakes ⓘ
- 1 x vegetable oil
- 6 medium mushrooms, chinese ⓘ
- 1 medium onions ⓘ
- 8 ounces broccoli florets
- 3 tablespoons vegetable oil ⓘ
- 3 slices ginger root ⓘ
- 4 tablespoons vegetarian chicken broth, non-fat, low-sodium ⓘ
- 2 tablespoons soy sauce, light ⓘ
- 1 tablespoon hoisin sauce
- 2 teaspoons chili sauce ⓘ
Instructions
- Cut the bean curd into 1x1 1/2-inch flat pieces.
- Deep-fry them in hot oil for 2 to 2 1/2 minutes, until the surfaces are somewhat firm and yellow.
- Drain thoroughly.
- Soak the mushrooms in boiling water for half an hour.
- Drain.
- Discard the stems and cut the caps into halves.
- Cut the onion into thin slices.
- Break the broccoli into individual florets and cut the stem into 1-inch wedges.
- Heat the vegetable oil in a large frying pan or wok.
- When hot, add the onion, ginger, broccoli stems, and mushrooms and stir-fry in the hot oil for 2 mintues, to season the oil.
- Add the broccoli and stock and continue to stir-fry for 1 1/2 minutes, and then cook, covered, for 1 1/2 minutes.
- Uncover the pan or wok, pour the sauce ingredients over the contents, and continue to turn and stir-fry all ingredients together for a further 1 1/2 minutes.
- Serve with rice and other dishes.
Nutrition & Diet Analysis (per serving)
294
kcal
15% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).