Braised bean curd with garlic and pepper

Serves 4

Preparation time 30 mins to 1 hour

Cooking time 10 to 30 mins

For the marinade:
3 cloves garlic, crushed
2 tsp coriander root, chopped
2 tsp light soy sauce
1 tsp raw sugar
4 tbsp groundnut oil
1 tsp sesame oil

For the bean curd:
1 packet firm, regular tofu (bean curd), cut in half horizontally, then each piece cut into 8 triangles (16 triangles in total)
90ml/6tbsp groundnut oil
150ml/5 fl oz dark vegetable stock
2 tbsp light soy sauce
1 tbsp tomato purée
1 tbsp rice or white wine vinegar
1 tsp (heaped) arrowroot
1 tsp coarsely ground black pepper
2 tsp sesame oil

For garnish:
½ cucumber, halved and sliced thinly
4 spring onions, shredded
1. To make the marinade, grind all the ingredients together in a pestle and mortar to form a paste.
2. Place the beancurd triangles in a flat dish and cover with the marinade. Leave for at least 30 minutes (or overnight).
3. Heat the oil and fry the marinated beancurd until golden brown on both sides. Remove from the pan and drain on kitchen paper.
4. Tip out any excess oil remaining in the pan, then place the vegetable stock, soy sauce, tomato purée and vinegar into the pan together with the arrowroot which should be made into a paste with a little water. Bring to the boil, stirring to thicken, and return the beancurd to the pan to heat through.
5. Remove the pan from the heat and stir in the black pepper and sesame oil.
6. Tranfer to a serving dish and garnish with cucumber and spring onions.

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