Savoury Stuffed Beancurd

Name: Savoury Stuffed Beancurd
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: Serves 2 as a Main Course, 4 as a Side Dish
Cuisine: Chinese
Ingredients: salt and freshly ground black pepper, to taste; 25g (1 oz) finely diced button mushrooms; 450g (1 lb) fresh firm beancurd; 3 tablespoons finely diced carrots; 2 tablespoons finely chopped fresh basil; 100 ml (3½ fl oz) home-made vegetarian stock or quality store-bought fresh stock; 3 tablespoons vegetarian oyster sauce; 2 tablespoons finely chopped spring onions; 2 tablespoons finely chopped chives; 2 tablespoons coarsely chopped garlic; 2 tablespoons finely chopped fresh coriander; 3 tablespoons finely diced courgettes; 3 tablespoons finely chopped roasted cashew nuts; 2½ tablespoons extra-virgin olive oil; 2 tablespoons seeded and finely chopped fresh red chillies

Preparation info

Serves
2
as a Main Course,

Difficulty
Easy
Ready in
55 min

Appears in

Ken Hom's Quick Wok

By Ken Hom

Published 2002

About

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

Asia
China
Main course
Side dish
Vegetarian

Method

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.
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.