Braised Bean Curd With Garlic and Pepper Recipe

Name: Braised Bean Curd With Garlic and Pepper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 garlic cloves, crushed; 2 teaspoons coriander, roots chopped; 2 teaspoons shoyu or 2 teaspoons light soy sauce; 1 teaspoon raw sugar; 4 tablespoons peanut oil; 1 teaspoon sesame oil; 6 ounces regular firm tofu (bean curd); 6 tablespoons peanut oil; 5 fluid ounces dark vegetable stock; 2 tablespoons shoyu or 2 tablespoons light soy sauce; 1 tablespoon tomato puree; 1 tablespoon rice vinegar or 1 tablespoon white wine vinegar; 1 teaspoon arrowroot; 1 teaspoon fresh coarse ground black pepper; 2 teaspoons sesame oil; 12 cucumber, halved and thinly sliced; 4 spring onions, shredded

Servings: persons

3 garlic cloves, crushed
2 teaspoons coriander, roots chopped
2 teaspoons shoyu or 2 teaspoons light soy sauce
1 teaspoon raw sugar
4 tablespoons peanut oil
1 teaspoon sesame oil
6 ounces regular firm tofu (bean curd)
6 tablespoons peanut oil
5 fluid ounces dark vegetable stock
2 tablespoons shoyu or 2 tablespoons light soy sauce
1 tablespoon tomato puree
1 tablespoon rice vinegar or 1 tablespoon white wine vinegar
1 teaspoon arrowroot
1 teaspoon fresh coarse ground black pepper
2 teaspoons sesame oil
12 cucumber, halved and thinly sliced
4 spring onions, shredded

1
Cut the tofu aka bean curd in half horizontally, then cut each piece into 8 triangles (16 triangles in total).
2
Note: Be sure to drain with a plate first before marinade.
3
Marinade: Grind all the ingredients together forming a paste then place the beancurd triangles in a flat dish and cover with the marinade.
4
Leave for at least 30 minutes (or overnight).
5
Heat the oil and fry the marinated beancurd until golden brown on both sides.
6
Remove from the pan and drain on kitchen paper.
7
Drain any excess oil remaining in the pan, then place the vegetable stock, shoyu, tomato puree and vinegar into the pan together with the arrowroot which should be made into a paste with a little cold water.
8
Bring to the boil, stirring to thicken, and return the beancurd to the pan to heat.
9
Remove the pan from the heat and stir in the black pepper and sesame oil.
10
Garnish with cucumber and spring onions and serve.
11
Time here includes marinade.

465

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 garlic cloves, crushed, 2 teaspoons coriander, roots chopped, 2 teaspoons shoyu or 2 teaspoons light soy sauce, 1 teaspoon raw sugar, and more.

Yes, Braised Bean Curd With Garlic and Pepper falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Bean Curd With Garlic and Pepper

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions