07 March 2013,21:27 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Cut the bean curd into slices about 1 inch by 2 inches (2.5 by 5 cm) and ¼ -inch (6 mm) thick.
  • Core, seed and finely chop the chillies. Cut the spring onions (scallions) into 1-inch (2.5 cm) lengths.
  • Heat the oil for deep-frying.
  • Drop in the pieces of bean curd about six at a time and deep-fry until golden brown. Remove, and drain on paper towels.
  • Heat the 1 tablespoon oil in a wok or large frying pan over high heat. Put in the chillies and spring onions (scallions), and stir-fry 1 minute.
  • Add the wine or sherry, tamari or shoyu sauce and yellow bean sauce. Put in the bean curd, and simmer 3 minutes.
  • Sprinkle in the sesame oil.
  • Serve as soon as possible.


  • 500 grams bean curd
  • 2 red chillies
  • 6 spring onions
  • Cooking oil for deep-frying
  • 1 tablespoon groundnut oil
  • 1 tablespoon Chinese rice wine or dry sherry
  • 1 tablespoon tamari or shoyu sauce
  • ½ teaspoon sesame oil

1 comment for “Deep-Fried Bean Curd with Chilli and Yellow Bean Sauce”

  • Saqib 12
    Posted 03 June 2020 at 22:03:49

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