Bean Curd Casserole Recipe

• 1 lb Bean curd
• 2 Tbsp. Peanut oil
• 8 x Scallions, cut into sticks
• 2 x Celery stalks, sliced
• 4 1/2 ounce Broccoli florets
• 4 1/2 ounce Zucchini, sliced
• 2 x Garlic cloves thinly sliced
• 1 lb Fresh baby spinach Rice, to serve
• 2 c. Vegetable stock
• 2 Tbsp. Light soy sauce
• 3 Tbsp. Hoisin sauce
• 1/2 tsp Chili pwdr
• 1 Tbsp. Sesame oil

1. Cut the bean curd into 1-inch cubes and set aside.
2. Heat the oil in a preheated wok.
3. Add in the scallions, celery, broccoli, zucchini, garlic, spinach, and bean curd and stir-fry for 3-4 min.
4. To make the sauce, mix together the vegetable stock, soy sauce, hoisin sauce, chili pwdr, and sesame oil in a flameproof casserole dish and bring to a boil.
5. Add in the vegetables and bean curd, reduce the heat, cover, and simmer for 10 min.
6. Transfer to a hot serving dish and serve immediately with rice.

curd, peanut oil, scallions, celery, broccoli florets, zucchini, garlic, baby spinach rice, vegetable stock, soy sauce, hoisin sauce, sesame oil

Taken from cookeatshare.com/recipes/bean-curd-casserole-80935 (may not work)