Chilli salt beancurd with steamed vegetables and blackbean sauce

Name: Chilli salt beancurd with steamed vegetables and blackbean sauce
Cuisine: Korean
Ingredients: 2 tablespoons coarse rice flour; 2 teaspoons minced ginger; 5 cloves garlic, minced; 25 ml Chinese Shaoxing rice wine; 4 red bird’s-eye chillies, finely sliced; 2 teaspoons dried black beans; 6 green onions, sliced diagonally; ½ teaspoon sesame oil; 30 ml vegetable oil; 12 large dried chillies; 50 g garlic chives, cut into 1 cm lengths; 2 teaspoons sea salt; 12 black peppercorns; 75 ml sweet soy sauce; 25 ml Ginger Juice; 1 teaspoon sea salt; 150 ml water; 3 teaspoons Chilli Jam; 1 large red chilli, cut into julienne; 6 fresh beancurd or tofu squares; 6 fresh beancurd or tofu squares; 1 bunch Chinese broccoli, cut into 10 cm lengths; vegetable oil for deep-frying

Preparation info

Difficulty
Medium

Appears in

Spice

By Christine Manfield

Published 1999

About

Fresh beancurd or tofu, a popular feature in the cooking of China, Japan and Korea, is a major source of protein for the vegetarian diet and there are many fantastic ways of preparing it. This is one of my favourite beancurd dishes, the spicy crust contrasting beautifully with the soft, steamed centre.

Ingredients

1 bunch Chinese broccoli, cut into 10 cm lengths
vegetable oil for deep-frying
6 fresh beancurd or tofu squares

Asia
Oceania
Australian
Korea
China
Japan
Australia
Starter
Mediterranean
Vegan
Spicy

Method

To make the sauce, soak black beans for 30 minutes, then drain.
Heat both oils in a wok and fry garlic, ginger and chilli for a minute over moderately high heat until fragrant. Add black beans, rice wine, ginger juice, sweet soy sauce and water and bring to a boil, then simmer for 3 minutes. Add salt, then taste and adjust if necessary.
To make the ch