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    You are in: Home / Recipes / Braised Bean Curd With Garlic and Pepper Recipe
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    Braised Bean Curd With Garlic and Pepper

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    0 mins

    45 mins

    Chef #208121's Note:

    Bean Curd equals Tofu. From the VS. They suggest over Thai Fragrant rice. I served mine over Shanghi noodles.

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    Units: US | Metric


    Bean Curd



    1. 1
      Cut the tofu aka bean curd in half horizontally, then cut each piece into 8 triangles (16 triangles in total). Note: Be sure to drain with a plate first before marinade.
    2. 2
      Marinade: Grind all the ingredients together forming a paste then place the beancurd triangles in a flat dish and cover with the marinade. Leave for at least 30 minutes (or overnight).
    3. 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. 4
      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. Bring to the boil, stirring to thicken, and return the beancurd to the pan to heat. Remove the pan from the heat and stir in the black pepper and sesame oil.
    5. 5
      Garnish with cucumber and spring onions and serve.
    6. 6
      Time here includes marinade.

    Ratings & Reviews:


    Nutritional Facts for Braised Bean Curd With Garlic and Pepper

    Serving Size: 1 (153 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 386.7
    Calories from Fat 351
    Total Fat 39.0 g
    Saturated Fat 6.5 g
    Cholesterol 0.0 mg
    Sodium 610.3 mg
    Total Carbohydrate 7.0 g
    Dietary Fiber 1.3 g
    Sugars 2.6 g
    Protein 4.9 g

    The following items or measurements are not included:

    vegetable stock

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