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

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

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

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Chilli salt beancurd with steamed vegetables and blackbean sauce

Ingredients

Method

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