Sichuan Braised Bean Curd Recipe


MethodMain Ingredient


For sauce
 Chicken broth1⁄4 Cup (4 tbs)
 Soy sauce2 Tablespoon
 Chili paste1 Teaspoon
 Sesame oil1 Teaspoon
 Vegetable oil2 Tablespoon
 Minced garlic2 Teaspoon
 Minced fresh ginger1 Teaspoon
 Whole dried red chili4 (Chili Peppers)
 Fermented black beans1 Tablespoon, rinsed and coarsely chopped
 Green onions with tops2 , cut into 2 inch pieces
 Lean ground pork1⁄4 Pound
 Firm tofu1 Pound, drained and cut into 1/2 -inch cubes (1 Package)
 Sliced bamboo shoots1⁄2 Cup (8 tbs)
 Cornstarch2 Teaspoon, mixed with 4 teaspoons water

Nutrition Facts

Serving size: Complete recipe

Calories 1170 Calories from Fat 680

% Daily Value*

Total Fat 77 g118.7%

Saturated Fat 14.8 g74.2%

Trans Fat 0 g

Cholesterol 73.7 mg

Sodium 2184.2 mg91%

Total Carbohydrates 44 g14.8%

Dietary Fiber 12.2 g49%

Sugars 2 g

Protein 78 g155.3%

Vitamin A 42% Vitamin C 53.6%

Calcium 97.8% Iron 49%

*Based on a 2000 Calorie diet


Combine sauce ingredients in a small bowi and set aside.
Place a wok or wide frying pan over high heat until hot.
Add oil, swirling coat sides.
Add garlic, ginger, chili peppers, black beans, and green onion cook, stirring, until fragrant, about 5 seconds.
Add pork and stir-fry for 1 1/2 minutes or until meat is browned and crumbly.
Stir in sauce, tofu, and bamboo shoots.
Cover and cook for 2 minutes.
Add cornstarch solution and cook, stirring, until sauce boils and thickens.