Hunan-Style Braised Tofu Puffs over Rice

Swift, spicy, and superb describes this homey Hunan specialty. Tofu puffs—also known as bean kow or bean curd puffs— are golden squares of chewy, deep-fried bean curd that can be found in the refrigerated section of Asian markets, next to the regular tofu. Their super-absorbency makes them popular additions to stews and braised dishes.

MAKES 4 SERVINGS

1 tablespoon peanut oil

2 to 3 fresh red chili peppers, seeded and thinly sliced

3 large cloves garlic, finely chopped

1 tablespoon chopped fresh ginger

2 cups reduced-sodium vegetable broth

1 tablespoon dark soy sauce

1 tablespoon regular reduced-sodium soy sauce

1⁄2 tablespoon black bean paste with garlic

1⁄2 tablespoon Chinese chili paste, or to taste

2 (4-ounce) packages deep-fried tofu puffs, each piece halved

6 garlic chives, cut into 2-inch pieces, or 3 scallions, green parts only, halved lengthwise, cut into 2-inch pieces

1 tablespoon toasted (dark) sesame oil

1 teaspoon cornstarch mixed with 2 teaspoons water

3 cups hot cooked rice

In a wok or large nonstick skillet, heat the oil over medium-high heat. Add the peppers, garlic, and ginger and cook, stirring, 2 minutes. Add the broth, both soy sauces, black bean paste, chili paste, and tofu and bring to a boil. Reduce the heat to medium-low and simmer, covered, stirring occasionally, 5 to 7 minutes, or until tofu has absorbed about half of the liquid. Add the chives and sesame oil and cook, stirring, 30 seconds. Add the cornstarch mixture and cook, stirring, until thickened, 1 to 2 minutes. Serve at once, over the rice.

{PER SERVING} Calories 351 • Protein 15g • Total Fat 12g • Sat Fat 2g • Cholesterol 0mg • Carbohydrate 47g • Dietary Fiber 4g • Sodium 594mg

hancheng

See author's posts