Eight Flavors Bean Curd

  • images/eight_flavor_bean_curd.jpg

Makes 4 servings

Sauce

  • 2 tablespoons hoisin sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon chili bean paste
  • 2 teaspoons sesame oil
  • 2 teaspoons Chinese black vinegar or balsamic vinegar

  • 2 teaspoons cooking oil
  • 1/2 cup green beans, trimmed and cut into 1/2-inch lengths
  • 1/4 cup water chestnuts, quartered
  • 1/4 cup diced zucchini
  • 1/4 cup diced carrot
  • 3 button mushrooms, quartered
  • 1/4 cup diced bamboo shoots
  • 4 cakes pressed or baked tofu (about 8 ounces), cut into 1/2-inch cubes
  • 1/4 cup roasted unsalted peanuts

  • 1 teaspoon cornstarch mixed with 2 teaspoons water

Directions

  1. Combine sauce ingredients in a small bowl. Set aside.
  2. Heat a wok over high heat until hot. Add oil, swirling to coat sides. Add green beans, water chestnuts, zucchini, carrot, mushrooms and bamboo shoots. Stir-fry until carrot is tender-crisp, about 2 to 3 minutes.
  3. Add tofu, peanuts and sauce. Cook until heated through, about 2 minutes. Add cornstarch solution and cook, stirring, until sauce boils and thickens, about 30 seconds.
  4. Transfer to a serving platter and serve immediately.