Braised Beancurd ~ Tofu

Beancurd on its own is rather bland in taste but with 'add ons', it can be transformed into a delicious dish.  I cook this quite often and it does go well with a bowl of fluffy white rice.

Recipe for Braised Beancurd ~ Tofu

Ingredients

• 4 pieces of  fried beancurd/tofu
• 100 gm pork fillet, diced
• 100 gm prawns, diced
• 1 capsicum diced
• 2 pips of garlic, chopped
• 1 egg, lightly beaten
• 1.1/2 tsp cornflour + 1.1/2 Tbsp water to thicken
• Sesame oil to drizzle 
Seasoning for pork and prawns

• 1/2 tsp each of seasalt, light soya sauce
• 1/4 tsp of dark soya sauce, sugar and cornflour (for pork only)
• Dash of pepper
 Method

1. Season the  pork fillet and prawns with the above seasoning for about half an hour.
2. Saute the chopped garlic with some oil in a wok, add in the pork fillet, stir fry, add in 1/2 cup water.
3. Once cooked, add in the beancurd, followed by the prawns and capsicum.
4. Test for taste, add in the cornflour mixture and beaten egg.  Stir to mix, test for taste, turn off heat.
5. Drizzle on some sesame oil
6. Dish out and serve with hot rice.
 

 

I'm submitting this post to Muhibbah Malaysian Monday hosted by  Suresh of  3 Hungry Tummies





also to Recipe Box 26 hosted by Bizzy Bakes