Beancurd Custard in Soy Sauce

Name: Beancurd Custard in Soy Sauce
Yield: Serves 2–4
Cuisine: China
Ingredients: 1 teaspoon cornflour mixed with 1 teaspoon water; 1 teaspoon cornflour mixed with 1 teaspoon water; 1 teaspoon sugar; 150 ml (5 fl oz) vegetable stock; 1 tablespoon rice wine or dry sherry; 1 tablespoon rice wine or dry sherry; 1 teaspoon light soy sauce; 2½ tablespoons dark soy sauce; 2 slices fresh ginger; 1 tablespoon oil, preferably groundnut; 1 tablespoon oil, preferably groundnut; 450 g (1 lb) soft beancurd

Preparation info

Serves
2–4

Difficulty
Easy

Appears in

Ken Hom's Vegetarian Cookery

By Ken Hom

Published 1995

About

For a high-protein vegetarian main dish, try this simple recipe. Served with fresh vegetables and plain rice, you have a wholesome family meal. The soft beancurd must be handled more gently than the firm variety, but it will be like eating a wonderful silky, savoury custard. Always use the freshest beancurd available.

Ingredients

450 g (1 lb) soft beancurd
1 tablespoon oil, preferably

Asia
China
Main course
Vegan

Method

Cut the beancurd into 3.5 cm (1½ in) cubes.

Heat a wok or large frying-pan and add the oil. When moderately hot, add the ginger slices, soy sauces, rice wine, stock and sugar and stir for 1 minute,