Ginger & Scallion Bean Curd

Serves 2


  • 2 pieces of regular bean curd, cut into triangles
  • 2 oz fresh gingerwood, chopped
  • 2 scallions, chopped
  • 1 tsp vegetable oil
  • ½ tsp crushed garlic
  • 1 tsp light brown soy sauce
  • 1 tsp cornstarch
  • pinch of salt
  • pinch of white pepper
  • 1 tsp cooking sherry
  • ½ t chicken broth powder
  • 1 tsp oyster sauce
  • 3 tsp water


Cook the Bean Curd

  1. Cut bean curd into triangles and coat with cornstarch
  2. In a wok heat oil to 350º
  3. Add bean curd to oil, moving it around as it cooks, and fry until golden brown, about 2-3 minutes
  4. Remove from oil with a slotted spoon and let dry on paper towels

Cook Broccoli

  1. Bring about 1" of water to a boil
  2. Add broccoli and cook 2-3 minutes until bright green
  3. Strain and set aside to dry

Prepare Ginger Scallion Sauce

  1. Mix together salt, pepper, chicken broth powder, oyster sauce and sherry
  2. Mix together equal parts of cornstarch and water and add to spice/sherry mixture
  3. Heat 3 tsp of oil and add ginger, garlic and the spice/sherry mixture
  4. Add bean curd and scallions and cook until coated with sauce
  5. Plate with broccoli and serve