Prep 0 mins
Cook 45 mins
Bean Curd equals Tofu. From the VS. They suggest over Thai Fragrant rice. I served mine over Shanghi noodles.
- 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
- 1⁄2 cucumber, halved and thinly sliced
- 4 spring onions, shredded
- 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.
- 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).
- Heat the oil and fry the marinated beancurd until golden brown on both sides. Remove from the pan and drain on kitchen paper.
- 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.
- Garnish with cucumber and spring onions and serve.
- Time here includes marinade.