THE CORDON VERT COOKERY
SCHOOL
BRAISED
BEAN CURD WITH GARLIC AND PEPPER
Vegan - Serves 4
For the marinade:
3
cloves garlic, crushed
10ml/2tsp coriander root, chopped
10ml/2tsp shoyu or light soy sauce
5ml/1tsp raw sugar
60ml/4 tbsp groundnut oil
5ml/1tsp 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/6tbsp groundnut oil
150ml/5 fl oz dark vegetable stock
30ml/2tbsp shoyu or light soy sauce
15ml/1tbsp tomato puree
15ml/1tbsp rice or white wine vinegar
5ml/1tsp (heaped) arrowroot
5ml/1tsp coarsely ground black pepper
10ml/2tsp sesame oil
For garnish:
½ cucumber, halved
and thinly sliced
4 spring onions, shredded
1. To make the
marinade: grind all the ingredients together in a pestle and mortar to
form a paste.
2. Place the beancurd
triangles in a flat dish and cover with the marinade.
Leave for at least 30 minutes (or overnight).
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. Tip out
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 water. Bring to the boil, stirring
to thicken, and return the beancurd to the pan to heat through.
5. Remove the pan from
the heat and stir in the black pepper and sesame oil.
6. Tranfer to a serving
dish and garnish with cucumber and spring onions.
Serving suggestion - Serve with
boiled Thai fragrant rice.
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Society 2000
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