Braised Bean Curd with Garlic and Pepper

Golden fried tofu triangles marinated in garlic and coriander, then braised in a savory thickened sauce with sesame and pepper.

Vegetarian Healthy Chinese High Protein Tofu

Estimated Nutrition

Calories

461.3

kcal / serving

1845.2 kcal total

Carbs

11.2g

per serving

44.6 g total

Fat

39.7g

per serving

158.8 g total

Protein

13.1g

per serving

52.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Sugar

tsp

Arrowroot

Heaped

CondimentsSauces

tsp

Soy Sauce

Light

tbsp

Soy Sauce

Light

tbsp

Tomato Puré

tbsp

Rice Vinegar

Or white wine vinegar

LegumesPulses

400

Tofu

Firm, cut into 16 triangles

Liquids

150

Vegetable Stock

NutsSeeds

clove

Garlic

Crushed

tsp

Black Pepper

Coarsely ground

OilsFats

tbsp

Groundnut Oil

For marinade

tsp

Sesame Oil

For marinade

tbsp

Groundnut Oil

For frying

tsp

Sesame Oil

Final addition

Vegetables

tsp

Coriander Root

Chopped

0.5

piece

Cucumber

Halved and sliced thinly

piece

Spring Onion

Shredded

Method

Heat oil in a pan and fry tofu until golden brown on both sides.

Transfer to a dish and garnish with cucumber and spring onions.

Remove from heat and stir in black pepper and sesame oil.

Boil sauce until thickened and return tofu to the pan to heat through.

Coat tofu triangles in marinade and rest for 30 minutes in a flat dish.

Grind the marinade ingredients in a pestle and mortar to form a paste.

Combine stock, soy sauce, tomato purée, vinegar, and arrowroot paste in the pan.

Drain tofu on kitchen paper and remove excess oil from the pan.