1 lb. bean curd
1 cup vegetable oil.
1 tbsp. Broad-bean sauce.
2 tsp. Mashed garlic.
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Each minced scallion and ginger.
1 tbsp. Each sherry and soy sauce.
3/4 cup clear broth.
2 tbsp. Cornstarch dissolved in water.
1 tsp. Sesame oil.
Minced Sichuan pepper to taste.
1. Dice the bean curd into 1 cm. Cubes, fry in heated oil until they turn yellow, and drain. After draining, soak in soda water for 2 minutes and then in clear water to clean off the soda.
2. Heat oil over a high flame, add bean sauce, mashed garlic, scallion, and ginger and stir-fry until oil turns red. Add sherry, soy sauce, broth and bean curd and simmer. When it reaches a boil reduce to a low flame and simmer for about 10 minutes. Add dissolved cornstarch and sprinkle with Sichuan pepper powder and sesame oil before serving.