Although beancurd is a very nutritious food, on its own it is naturally quite bland in taste. But, most emphatically, it does not have to remain bland. Here it is paired with some assertive spices and robustly flavoured broccoli for a colourful vegetable dish that is anything but bland. It may serve as a main course or an alternative vegetable side dish.
Separate the broccoli heads into small florets; then peel and slice the stems. Blanch the broccoli pieces in a large pan of boiling salted water for 3 minutes and then immerse them in cold water. Drain thoroughly. Drain the beancurd thoroughly, then set it on kitchen paper and continue to drain for 15 minutes. Gently cut the beancurd into
Heat the oil in a wok until it is hot and deep-fry the beancurd in two batches. When each batch is lightly browned, remove and drain it well on kitchen paper.
Drain off all but
© 1996 Ken Hom. All rights reserved.