Bean Curd Salad

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 1 garlic clove, crushed
• 1 lb bean curd, cubed
• 1 onion, sliced
• 1 carrot, cut into julienne strips
• 1 celery, sliced
• 2 small red bell peppers, cored, seeded and sliced
• 9 ounces snow peas, trimmed and halved
• 4 1/2 ounces broccoli, trimmed and divided into florets
• 4 1/2 ounces thin green beans, halved
• 2 tablespoons oyster sauce
• 1 tablespoon tamarind paste
• 1 tablespoon fish sauce
• 1 tablespoon tomato sauce
• 1 tablespoon light soy sauce
• 1 tablespoon chili sauce
• 2 tablespoons sugar
• 1 tablespoon vinegar
• 1 pinch ground star anise
• 1 teaspoon cornstarch
• 1 1/4 cups water

Recipe

• 1 heat the vegetable oil in a large, heavy bottomed skillet or wok, until hot.
• 2 add the crushed garlic to the skillet or wok and cook for a few seconds.
• 3 add the bean curd in batches and stir-fry over gentle heat, until golden on all sides.
• 4 remove with a slotted spoon and keep warm.
• 5 add the onion, carrot, celery, red bell peppers, snow peas, broccoli, and green beans to the pan and stir fry for about 2-3 minutes, or until tender but crisp.
• 6 add the oyster sauce, tamarind concentrate, fish sauce, tomato paste, soy sauce, chili sauce, sugar, vinegar, and star anise, mixing well to blend.
• 7 stir-fry for another 2 minutes.
• 8 mix the cornstarch with the water and add to the pan with the stir-fried bean curd.
• 9 stir-fry gently, until the sauce boils and thickens slightly.
• 10 transfer to warm plates and serve immediately.