Braised Bean Curd with Bean Sauces

Name: Braised Bean Curd with Bean Sauces
Yield: Serves 6 with 3 Other Dishes
Cuisine: China
Ingredients: 45 ml (3 tbsp) peanut or vegetable oil; 4 cakes bean curd, refreshed; 3 large cloves garlic, peeled, cut into thin slivers then shredded; 6–12 medium dried chillies (about 5 cm/2 in long), trimmed but left whole; 15 ml (1 tbsp) thick or dark soy sauce; 15 ml (1 tbsp) sweet bean sauce; 45 ml (3 tbsp) fermented black beans; 2 spring onions, trimmed and cut into small rounds; 50 ml (2 fl oz/¼ cup) prime or vegetable stock

Preparation info

Serves
6
with 3 Other Dishes

Difficulty
Easy

Appears in

Classic Food of China

By Yan-Kit So

Published 1992

About

People in Hunan province use a lot of chillies in their food. In this dish, the dried chillies, interacting with the black beans and garlic, provide a very potent sauce. However, for those with a delicate palate, the bean curd will taste just as good without the spiciness.

Ingredients

4 cakes bean curd, refreshed
45 ml (3 tbsp)

Asia
China
Main course
Vegan
Hunan

Method

Quarter each cake of bean curd, then halve each piece again. Pat dry with kitchen paper.
Prepare the sauce. Rinse the black beans and partially mash them in a bowl. Add the sweet bean sauce and soy sauce and stir to mix.
Heat a wok over a high heat until smoke rises. Add the oil and swirl it around to cover a large area. Add the garlic, stir a few times