Home-style Fried Bean Curd Recipe

Features:
  • Vegan
Cuisine:

Super easy and tasty home recipe. This dish is in a bright red color. Very attractive.

  • Serves 2
  • Easy

Ingredients

Directions

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Tips

The thickening sauce is the key to this recipe. For thickening, mix cornstarch with cool water (volume ratio of 1:4). When adding it to pot, do not pour all cornstarch at once. The right way is to add while stir-frying. And add until the soup thicken. Better less than more!

Steps

1
Done

The bean burd should be more tough. You can buy in China town or Chinese market. You can also use fried bean burd for this dish.

2
Done

Cut beancurd cut into triangular slices 1 cm thick. Just like the image.

3
Done

Add oil and fry over medium heat until golden brown.

Tip: 

Fry a few pieces at a time. It can save oil and it won’t break the bean curd.

4
Done

Remove from the heat and set aside.

5
Done

Soak black fungus in advance, remove hard roots. Wash bell pepper and cut into small pieces.
Tip: Soak black fungus in hot water if you want it to be soft. Soak in cold water will have crip taste, but you need to make sure it soak long enough.

6
Done

Prepare Sichuan Doubanjiang (Douban paste or chili bean sauce ).

7
Done

Preheat wok. Add oil, chopped green onions, and minced ginger. Add 1 tablespoon Doubanjiang (Douban paste, or chili bean sauce). Don't put too much the paste because it is salty.

Tips: do not add salt, since Douban paste already has flavor.

8
Done

Stir-fry over low heat until the oil turns red
.
Tips: 1. Don't use medium or high heat, or it will stick on the pan. 2. Make sure cook oil until red. Otherwise, the flavor will be changed and won't be tasty.

9
Done

Add bean curd and black fungus. Add a small amount of water and a tablespoon sugar. Cover and simmer for a few minutes. Add bell pepper and stir well.

10
Done

Add cornstarch mixture (1 tablespoon cornstarch + 4 tablespoon water) while stir-frying. Add until the sauce thickens. Serve and enjoy with friends and family.

Allen

A Chinese foodie and gastronome. I love cooking and blogging.

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