Beancurd Sticks Simmered with Chili Bean Paste

Name: Beancurd Sticks Simmered with Chili Bean Paste
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 227 grams beancurd sticks, soaked in water for a 3 hours; 2 Tbsps Sichuanese chili bean paste; 4 servings Chopped cilantro and scallions to garnish; 2 Tbsps cooking oil; 4 servings Kosher salt; 1 teaspoons crushed Sichuan peppercorns; 2 Tbsps Shaoxing rice wine or dry sherry; 1 teaspoon dark soy sauce; 1 star anise pod; 710 milliliters low sodium chicken or vegetable broth or water

The recipe Beancurd Sticks Simmered with Chili Bean Paste is ready in about 30 minutes and is definitely a spectacular gluten free, fodmap friendly, and vegan option for lovers of American food. For $1.25 per serving, you get a side dish that serves 4. One portion of this dish contains approximately 4g of protein, 9g of fat, and a total of 127 calories. It can be enjoyed any time, but it is especially good for The Super Bowl. A mixture of kosher salt, star anise pod, cilantro and scallions to garnish, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Cut the soaked bean curd sticks into 2-inch segments and set aside. (You can soak the tofu skin the night before, placing them in the refrigerator in a large bowl of water.)

Ingredients you will need

Tofu

Bean Curd Sheets

Water

Equipment you will use

Bowl

Heat the oil in a wok or sauté pan over medium heat until shimmering.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Wok

Add the chill bean paste and stir-fry until it is fragrant, about 20 seconds.

Add the stock, wine, soy sauce, spices, and segments of tofu skin. Simmer until the tofu skin is tender and flavorful, about 20 minutes. Season to taste with salt.

Ingredients you will need

Soy Sauce