Spicy Bean Curd

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Spicy Bean Curd 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 Spicy Bean Curd, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• Ingredients:
• 7 oz (200 g) fresh bean curd (tofu)
• 2 1/2 oz (75 g) lean boneless beef
• 2 1/2 oz (75 ml) vegetable oil
• 1/4 tsp salt, or to taste
• 1 tbsp fermented black beans, or hot soy
• bean paste
• 1 1/4 tsp ground hot red chili (chilli) pepper,
• without seeds.
• 5 oz (150 ml) meat stock
• 1 tbsp garlic shoots, chopped (or use
• chopped garlic)
• 2 tsp soy sauce
• 1 tsp cornstarch (cornflour) dissolved in 1 tsp
• water
• 1/2 tsp ground Sichuan peppercorns
• 1/8 tsp MSG te

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.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Cut the bean curd into 3/4 inch (2 cm) cubes

Step 2: Technique & Execution

Drop into boiling water for 1 minute

Step 3: Technique & Execution

Remove and drain well

Step 4: Technique & Execution

Mince the beef. 2

Step 5: Technique & Execution

Heat the oil in a wok over high heat to moderately hot about 230oF(110oC)

Step 6: Technique & Execution

Add the beef and stir-fry until brown