Spicy-Sweet Bean Curds

A quick and easy oriental favorite

4 oz. package bean curds, rehydrated
      (or can substitute gluten/seitan or TVP chunks)
1 small onion, chopped
1½ C veggie broth or water
2 C mixed green vegetables
1 level T cornstarch (dissolved in ¼ C cold water)
2 t soy sauce, tamari or Bragg's liquid aminos
1 t sugar, honey or other sweetener
dash hot pepper sauce (to taste)

Rehydrate bean curd strips or coins (see Hint below). Saute onion in ½ C of veggie broth or water and 1 t soy sauce until just becoming transparent, add bean curd and cook until warm, about a minute. Set aside. In a wok or skillet heat remaining broth (or water), remaining soy sauce and sugar. Add vegetables and cook until just beginning to become tender, then add bean curd, stir and add cornstarch mixture. Continue stirring on medium heat until sauce thickens. Add hot sauce to taste. Serve over brown rice, soba noodles, rice noodles or whole grain pasta.

4 servings, each 149.8 calories, 10% from fat (1.16 g), 52% from carbohydrates (20.17 g), 41% from protein (15.82 g). Sodium 413 mg, Fiber 2.6 g. This analysis does not include rice or pasta

Healing Heart Hint

Dried bean curds are available in most oriental markets. They may be labeled Thit Chay, Vietnamese for vegetarian meat. They are made from just soy beans; one ounce (about a half cup) typically has 90 calories, 1 gram of fat (10% calories from fat). They come in many shapes, sizes and colors, from coins that will look like chipped beef to small cubes that appear as chicken pieces. For this recipe, the "sticks", which look like crispy chow main noodles, are preferred, but any shape will taste the same.

To rehydrate dried bean curds, cover with warm water and let stand for five minutes. Flavorings can be added to the water to enhance the taste. Veggie 'Chickn' broth, soy sauce, mushroom flavor, ginger, garlic, onions and vegetarian Worcestershire sauce are only some of the possibilities.

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