Savoury Stuffed Beancurd

Preparation info

  • Difficulty

    Easy

  • Serves

    2

    as a Main Course,

Appears in

Preparation Time: 35 Minutes
Cooking Time: 20-25 Minutes

I created this recipe for my demonstration vegetarian menu at The Oriental in Bangkok. Served with a light vegetarian broth instead of a heavy sauce it makes for a healthy but satisfying vegetarian dish. It is best cooked in a non-stick wok.

Ingredients

  • 450g (1 lb) fresh firm beancurd
  • 2½ tablespoons extra-virgin olive oil

Stuffing

  • 2 tablespoons coarsely chopped garlic
  • 3 tablespoons finely diced carrots
  • 25g (1 oz) finely diced button mushrooms
  • 3 tablespoons finely diced courgettes
  • 2 tablespoons seeded and finely chopped fresh red chillies
  • 2 tablespoons finely chopped spring onions
  • 2 tablespoons finely chopped chives
  • 2 tablespoons finely chopped fresh coriander
  • 3 tablespoons finely chopped roasted cashew nuts
  • 2 tablespoons finely chopped fresh basil
  • salt and freshly ground black pepper, to taste

Sauce

Method

  1. Drain the bean curd and cut it into squares 5 x 2.5cm (2 x 1 in) thick. Set on kitchen paper to drain further for 30 Minutes.
  2. Next, make the stuffing. Heat a wok on high heat until it is hot. Add 1 tablespoon of the olive oil, turn the heat down and add the garlic. Stir-fry for 30 seconds or until slightly brown. Add the carrots, mushrooms, courgettes and chillies, and stir-fry for 3 Minutes.
  3. Add the spring onions, chives, coriander, cashew nuts, basil, salt and pepper, mix well and remove from the heat. Turn into a bowl and allow to cool thoroughly.
  4. Turn the bean curd squares on their sides. With a teaspoon, scoop out a small pocket in the centre of the longest side. Be careful not to break them up. Place a spoonful of the cooked stuffing in each pocket.
  5. Heat a non-stick wok until it is hot. Add the remaining olive oil and turn the temperature down to its lowest heat. Gently pan-fry the squares, undisturbed, for about 8-10 Minutes or until they are golden brown.
  6. Cover the pan tightly and continue to cook, undisturbed, for 5 Minutes. Remove the squares and drain well on kitchen paper for about 1 minute. Carefully turn onto a warm serving platter.
  7. Reheat the wok over a high heat and when it is hot, add the stock and vegetarian oyster sauce, and heat through. Pour the sauce over the bean curd and serve at once.

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