Try this Home-Style Bean Curd with Two Sauces recipe, or contribute your own.
Suggest a better descriptionPREPARATION: Prepare the Garlic-Coriander Sauce and the Soy-Sesame Sauce (See recipes in the Fabulous and Flavorful cookbook.) These sauces can be made several hours ahead. COOKING AND SERVING: Slice the scallion into thin rings. Put the bean curd on an ovenproof plate and cut it crosswise into 6 slices. Put plate in the steamer basket of a wok and steam until warmed through, about 5 minutes. Or, put the plate of bean curd on a cake rack and set over a frying pan filled with 2 inches of water. Bring the water to a simmer over low heat, cover the pan, and steam 5 minutes. Pour off excess water from the plate. Garnish the bean curd with sliced scallion and coriander sprig if desired. Serve immediately. Pass the sauces separately. NOTES : Simple steamed bean curd with a duet of vivid Oriental sauces. Recipe by: Cooks Magazine May 1988 Posted to MC-Recipe Digest V1 #1067 by Nancy
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Serving Size: 1 Serving (117g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.6mg | 0 % | |
Potassium 10.4mg | 0 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.2g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1
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