Best 8 Bean Curd And Spicy Pork Recipes

STIR-FRIED BEAN CURD WITH GROUND PORK AND OYSTER SAUCE

Steps:

• Mix together the pork, the egg, 1 tablespoon of the cornstarch, the five-spice powder, 1 tablespoon of the scallions, 1/2 teaspoon of the sugar, 1/4 teaspoon of the sesame oil, and 1/4 teaspoon salt. Place the vegetable oil in a hot wok over very high heat, then add small clumps of the pork mixture. Stir-fry for about 1 minute, or until the clumps are browned and cooked through. Remove from wok and reserve.
• Lower the heat to medium. Add to the wok, 6 tablespoons of scallions, the minced red pepper, the minced green chile, the minced garlic, and the minced ginger root. Stir-fry for 30 seconds. Add the browned pork and stir well, tossing with the remaining 2 1/2 teaspoons of sugar. Turn heat high and add the chicken stock, soy sauce and oyster sauce. Stir well and bring to a boil. Mix the remaining 2 teaspoons of cornstarch with a little cold water in a cup, then stir into the wok. Gently stir in the bean curd cubes, taking care not to break them up.
• Remove from wok and place on serving platter. Sprinkle with the remaining half-teaspoon of sesame oil.

BEAN CURD IN SPICY MEAT SAUCE

Steps:

• Heat half of the oil in a wok and, when it is hot but not quite smoking, add half of the red and green peppers. Cook, stirring and pressing them against the side of the wok so that they blacken a bit without burning. Using a slotted spoon, remove them while they are still crisp and set aside. Leave the oil in the wok.
• To the wok add half of the pork and cook over high heat, stirring and chopping down to break up any lumps. Cook only until the pork loses its raw look.
• Add half of the bean sauce, half of the chili paste with garlic, half of the sugar and one tablespoon of the Sherry, blending thoroughly. Add one cup of the chicken broth and bring to the simmer.
• Blend half of the cornstarch with one tablespoon of Sherry and one and one-half tablespoons chicken broth.
• Stir this into the simmering meat sauce. When thickened, spoon and scrape the sauce into a large mixing bowl.
• Wipe out the wok. Repeat the procedure using the remaining oil, peppers, pork, bean sauce, chili paste with garlic, sugar, Sherry, chicken broth and cornstarch. Add the second batch of peppers to the first batch and let cool. Add the second batch of meat sauce to the first batch and let cool. Refrigerate overnight or until ready to use. Refrigerate the peppers separately.
• When ready to serve, return the meat sauce to room temperature. Return the sauce to large saucepans or casseroles and bring to the boil.
• Carefully add the bean-curd pieces to the meat sauce. Stir and heat gently so as not to break up the bean-curd pieces more than necessary. Add the cooked red and green pepper cubes. Heat briefly.
• Add the chopped scallions, ground peppercorns and sesame oil. Stir gently and serve. Serve with hot chili oil on the side, if desired, to be added by those who enjoy very spicy foods.

MA-PO BEAN CURD

Steps:

• Drain tofu and cut into 1/2-inch pieces.
• Heat oil in nonstick skillet and saute ginger and garlic for 30 seconds. Add pork, stirring to separate pieces and cook about 1 minute to brown.
• Add the scallions, chili paste, soy sauce, sesame oil and chicken stock and stir well. Add the tofu and stir in gently; cook, uncovered, over low heat about 5 minutes. If necessary, add a little more stock. Serve over rice.

BROCCOLI AND BEAN CURD WITH PORK

Steps:

• Drain bean curd and press between paper towels to remove moisture. Slice into 1/4-inch cubes.
• Remove tough stems from broccoli to remove moisture. Slice into 1/4-inch cubes.
• Remove tough stems for soup or puree.
• Heat oil in wok or large skillet; add garlic, ginger and chili paste and stir. When mixture begins to color, reduce heat and add bean curd. Stir for 2 or 3 minutes until bean curd begins to color. Add pork, if used, and cook until it loses pink color. Add broccoli and stir for 2 minutes. Add hoisin sauce; stir and cover. Reduce heat to simmer. Cover and cook for about 5 minutes. Serve.

TOFU, FRIED, WITH PORK AND BLACK-BEAN SAUCE (PENG'S HOME-STYLE BEAN CURD)

Steps:

• Stir together pork, wine, and salt in a small bowl.
• Cut tofu lengthwise into 1/4-inch-thick slices, then cut each slice crosswise into thirds. Blot tofu pieces between layers of paper towels to absorb excess moisture. Repeat with 1 or 2 changes of dry paper towels.
• Heat 1 cup peanut oil in wok over high heat until thermometer registers 375°F. Cook tofu in 5 or 6 batches, stirring to keep slices from sticking together and turning over as needed, until golden, 1 to 2 minutes per batch. Transfer tofu as fried with a slotted spoon to paper towels to drain. Return oil to 375°F between batches. Carefully transfer oil to a heatproof container to cool (before discarding), then wipe wok clean.
• Reheat wok over high heat until smoking, then add remaining 3 tablespoons peanut oil, swirling to coat wok evenly. Add chiles and garlic and stir-fry until fragrant, about 1 minute. Add pork mixture and stir-fry until no longer pink, 1 to 2 minutes, then add black beans and stir-fry until fragrant, about 1 minute. Add stock, tofu, and soy sauce and simmer 3 minutes.
• Stir together potato starch and water in a small bowl, then add to tofu mixture in wok and simmer, stirring until sauce is thickened, about 1 minute. Add scallion greens, stirring until just wilted, then remove from heat and stir in sesame oil. Stir in chile oil to taste.

DEEP-FRIED BEAN CURD WITH PORK AND VEGETABLES

Steps:

• Cut each cake of bean curd into 4 cubes, and deep-fry the pieces in oil, heated to 375 degrees, about 5 minutes, or until golden. (When adding bean curd to hot oil, do so gently, using the lid of the wok as a shield to protect yourself from any spattering oil.) Remove the bean curd, drain, cool, and cut into 1/8-inch julienne strips. Set aside. Cut the pork into similar strips, and mix with the next 5 ingredients. Cut the bamboo shoots, celery and ham into similar strips. Soak mushrooms 15 minutes in warm water, discard the stems and cut into similar julienne strips. Mince garlic. Mix cornstarch solution with the next 3 ingredients.
• Using high heat, heat a wok, add the oil, salt and garlic, and stir-fry 10 seconds.
• Add pork, and stir-fry 2 minutes.
• Add bean curd, bamboo shoots, celery and mushrooms, and stir-fry 10 seconds.
• Add stock, cover and boil 2 minutes.
• Add cornstarch solution, stir until thickened, remove from heat, and serve, garnished with Smithfield ham.

BEAN CURD SZECHUAN-STYLE (MA PO DOFU)

Steps:

• Cut bean curd into .5-inch cubes, place in a colander and leave to drain for 15 minutes.
• Meanwhile, in a small bowl blend the marinade: 1 tsp of soy sauce, sherry, and sweet bean or hoisin sauce; add pork and stir to coat.
• Stir in 1 tsp of the oil and marinate for 15 minutes.
• Heat a wok or wide frying pan over high heat.
• When pan is hot, add remaining veg oil.
• When oil begins to heat (i.e. passes the "water droplet test" where a sprinkling of water thrown into the oil starts to crackle--careful here) add ginger and garlic.
• Stir once, then add pork and stir-fry until meat isn't pink any more, about 2 minutes.
• Stir in hot bean sauce (lajiaojiang or tobanjan).
• Add drained beancurd, the water and the 2 Tbsp soy sauce.
• Simmer for 3 minutes, then add green onion.
• Re-mix cornstarch and water with a fork, add to pan and cook, stirring, until sauce bubbles and thickens (this happens very quickly).
• Sprinkle with crushed szechuan peppercorns just before serving.
• Serve over large mounds of hot white rice.
• I have served this along with some stir-fried Chinese broccoli (gai lan) seasoned with a little oyster sauce, or some baby bok choy stir fried with a little sesame oil.
• For a vegetarian version, this recipe also works if you omit the meat.
• You could also try using some kind of veggie sausage, like Morningstar crumbles, in place of the pork.

SPICY BARBECUED PORK TENDERLOIN WITH GREEN BEANS

Steps:

• Heat oven to 450°F. Line shallow roasting pan with foil. In small bowl, mix stir-fry sauce, barbecue sauce, honey and crushed red pepper until well blended. Reserve 1/2 cup sauce for serving.
• Place pork in pan; tucking small ends under for even cooking. Insert meat thermometer to tip is in thickest part of pork. Brush pork with about 1/4 cup of the remaining sauce.
• Bake uncovered 15 minutes. Remove from oven. Arrange green beans around pork; drizzle green beans with sauce. Sprinkle beans with almonds. Bake 10 to 15 minutes, brushing pork occasionally with drippings, until thermometer reads 155°F and beans are almost tender. Cover pork with foil and let stand 10 to 15 minutes or until thermometer reads 160°F. (Temperature will continue to rise about 5°F, and pork will be easier to carve.)
• Serve pork with green beans and reserved 1/2 cup sauce.