Sichuan Style Bean Curd Recipe

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Sichuan Style Bean Curd Ingredients

1/2 lb bean curd
1 green pepper, sliced
1 leek, sliced
2 green chilies, chopped
3 tbsp oil
2 red chili peppers
1 tbsp soy sauce
1 tbsp dry sherry
2 tbsp yellow bean paste
2 tsp sesame oil

A Recipe for
Sichuan Style Bean Curd

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Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

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Sichuan Style Bean Curd Recipe
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This is a recipe for Sichuan Style Bean Curd from the recipe cookbook of Recipes-to-go (Bean)

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Sichuan Style Bean Curd

Never eat more than you can lift.
Miss Piggy

Sichuan Style Bean Curd Directions

Cube the tofu. Wash vegetables. Heat oil in a wok & fry the bean
curd for 2 minutes. Remove & drain. Add more oil if necessary &
stir fry the vegetables & red chilies for 2 minutes. Add soy sauce,
sherry & yellow bean paste. Mix well, add the bean curd & stir
together for 2 minutes. Sprinkle on the sesame oil & serve with rice.

Serves: 2

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Sichuan Style Bean Curd Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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