Braised Bean Curd with Garlic and Pepper

by The Vegetarian Society
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/6 Tbsp groundnut oil
150 ml/5 fl oz dark vegetable stock
2 Tbsp light soy sauce
1 Tbsp tomato puree
1 Tbsp rice or white wine vinegar
1 tsp (heaped) arrowroot
1 tsp coarsely ground black pepper
2 tsp sesame oil

For garnish:
1/2 cucumber, halved and sliced thinly
4 spring onions, shredded

To make the marinade, grind all the ingredients together in a pestle and
mortar to form a paste. Place the bean curd 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 bean curd until golden brown on both
sides. Remove from the pan and drain on kitchen paper. Tip out any excess
oil remaining in the pan, then place the vegetable stock, soy sauce,
tomato puree 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 bean curd to the pan to heat through.
Remove the pan from the heat and stir in the black pepper and sesame oil.
Transfer to a serving dish and garnish with cucumber and spring onions.

Source:
http://www.bbc.co.uk/food/recipes/da...thg_8815.shtml

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