Get ready to embark on a culinary journey that will transform your ordinary dinner into an extraordinary Asian-inspired feast! This Bean Curd with a Spicy Sauce recipe is not just a meal—it's a flavor explosion that combines silky tofu, vibrant bell peppers, and a mouth-tingling sauce that will have you craving more. Whether you're a seasoned cook or a curious food adventurer, this quick and easy dish promises to deliver restaurant-quality taste right in your own kitchen.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Asian
Serves: 2 servings
Ingredients
- 1 block bean curd, cubed
- 2 tablespoons hot sauce
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1/2 cup bell peppers, sliced
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon green onions, chopped
Instructions
- Prepare ingredients by draining bean curd and patting it dry with paper towels to remove excess moisture. Cut the bean curd into uniform 1-inch cubes.
- In a small mixing bowl, whisk together hot sauce, soy sauce, and sesame oil to create the spicy sauce. Set aside.
- Heat a large non-stick skillet or wok over medium-high heat. Add a small amount of additional sesame oil to prevent sticking.
- Carefully add minced garlic and ginger to the hot pan, stirring quickly to prevent burning. Sauté for 30 seconds until fragrant.
- Add sliced bell peppers to the pan and stir-fry for 2-3 minutes until they start to soften but remain slightly crisp.
- Gently place bean curd cubes into the skillet, ensuring they are spread in a single layer. Cook for 2-3 minutes on each side to develop a light golden color.
- Pour the prepared spicy sauce over the bean curd and vegetables, tossing gently to coat evenly. Cook for an additional 2 minutes to allow flavors to meld.
- Remove from heat and garnish with freshly chopped green onions.
- Serve hot, preferably over steamed rice or with your preferred side dish.
Tips
- Always press and dry your bean curd thoroughly to ensure a crispy exterior and prevent soggy texture.
- Use a non-stick skillet or well-seasoned wok to prevent the delicate bean curd from sticking.
- Cut bean curd into uniform cubes for even cooking and attractive presentation.
- Don't overcrowd the pan—cook in batches if necessary to achieve a golden-brown color.
- Adjust the hot sauce quantity to match your spice tolerance—start mild and increase gradually.
- Fresh ingredients make a huge difference, so use freshly minced garlic and ginger for maximum flavor.
- Serve immediately for the best texture and temperature, ideally over steamed jasmine or brown rice.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 8g
Protein: 12g
Fat: 13g
Saturated Fat: 2g
Cholesterol: 0mg
