Bean Curd In Sauce
This chef-curated Bean Curd In Sauce offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Key Takeaways
- ✓Ready in just 30 mins using straightforward, kitchen-tested technique.
- ✓Delivers 25g of muscle-fueling protein per serving for lasting satiety.
- ✓Portion-balanced at 357 calories per serving with wholesome, unrefined ingredients.
- ✓Masterclass temperature checkpoints ensure maximum tenderness and flavor development.
The Story
This chef-curated Bean Curd In Sauce offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Culinary Heritage & Chef's Notes
In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Bean Curd In Sauce to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.
At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Bean Curd In Sauce, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.
Ingredients & Measurements
- Ingredients:
- 1 lb (500 g) fresh bean curd (tofu)
- 2 oz (60 ml) vegetable oil
- 1 tsp dried shrimps, soaked and chopped
- 2 tsp sweet fermented flour sauce (substitute sweet
- bean paste or hoisin sauce)
- 1 tsp scallions, chopped
- 1 tsp fresh ginger, chopped
- 1 tsp garlic, chopped
- 3 1/2 oz (100 g) minced lean pork
- 5 tsp soy sauce
- 2 tsp rice wine
- 2 tsp fresh coriander (or cilantro), chopped
- 3 1/2 fl oz (100 ml) high stock
- 1 tbsp cornstarch (cornflour) dissolved in tbsp water
- 3 tbsp (50 ml) peppercorn oil
- 1/2 tsp MSG
Chef's Sourcing & Quality Tips:
- Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
- Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
- Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.
Step-by-Step Culinary Masterclass
Follow these sequential steps with careful attention to sensory cues and cooking temperatures:
Step 1: Technique & Execution
Place the bean curd in a heat-proof bowl and steam for 10 minutesStep 2: Technique & Execution
Remove, drain, and cut into 1/2 inch 91 cm) cubesStep 3: Technique & Execution
Heat oil in a wok over high heat to just warm about 160oF(70oC)Step 4: Technique & Execution
Add the shrimps, sweet fermented flour sauce, scallions, ginger, garlic, and porkStep 5: Technique & Execution
Stir-fry for 2 minutesStep 6: Technique & Execution
Add the soy sauce, rice wine, and stockChef's Pro Tips & Variations
Nutritional Profile per Serving
| Metric | Amount | Dietary Benefit |
|---|---|---|
| Calories | 357 kcal | Controlled caloric load for steady metabolic burn |
| Protein | 25g | High-biological-value protein for tissue maintenance |
| Carbohydrates | 23g | Complex, slow-digesting dietary fiber |
| Fat | 20g | Wholesome dietary lipids for micronutrient absorption |
Bean Curd In Sauce
This chef-curated Bean Curd In Sauce offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Macro Nutrition Profile (Per Serving)
Ingredients
Ingredients
Ingredient Substitutions
| Original Ingredient | Healthy Alternative |
|---|---|
| Animal protein | Firm tofu, tempeh, or organic chickpeas |
| Cooking fat | Extra virgin olive oil or grass-fed butter |
Instructions
Technique & Execution: Place the bean curd in a heat-proof bowl and steam for 10 minutes
Technique & Execution: Remove, drain, and cut into 1/2 inch 91 cm) cubes
Technique & Execution: Heat oil in a wok over high heat to just warm about 160oF(70oC)
Technique & Execution: Add the shrimps, sweet fermented flour sauce, scallions, ginger, garlic, and pork
Technique & Execution: Stir-fry for 2 minutes
Technique & Execution: Add the soy sauce, rice wine, and stock
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Storage & Freezing Tips
- Refrigerator: Store in an airtight container for up to 3 days. Keep the components separate if possible to preserve texture.
- Reheating: Reheat gently in a skillet on medium-low heat with a splash of olive oil or butter.
- Freezing: Freezing is not recommended for this dish because ingredients like tofu become soggy, rubbery, or mushy when defrosted.
Frequently Asked Questions
Can this recipe be prepared ahead of time?▼
Yes, this meal is excellent for weekly meal prep. Store components separately and assemble before serving.
Is this recipe gluten-free?▼
All ingredients used are naturally gluten-free. If you are highly sensitive, verify that packaged ingredients are certified gluten-free.
Tried this recipe?
Tag @stewartlucas on Instagram and hashtag it #nutriguide!
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Stewart Lucas
Chief Culinary SpecialistStewart Lucas is the Chief Culinary Specialist and lead recipe developer representing the NutriGuide team. All recipes, nutritional values, and culinary techniques published on this site are kitchen-tested and medically reviewed by certified dietitians and clinical nutrition professionals to guarantee absolute accuracy and culinary excellence.
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