Braised Bean Curd With Garlic And Pepper Recipes

BRAISED BEANS

Steps:

• Soak the beans in water overnight. Drain, then transfer to a Dutch oven. Add 10 cups water, 2 sage leaves, the smashed garlic and 1 tablespoon salt. Bring to a boil over high heat, then reduce the heat to medium low; cook until the beans are tender, about 1 hour. Drain, reserving the liquid. Discard the garlic and sage.
• Meanwhile, preheat a grill to high or preheat the oven to 475 degrees F.
• Return the beans to the Dutch oven. Add the sliced garlic, olive oil, the remaining 4 sage leaves, the tomato, 1 1/2 cups of the reserved cooking liquid, 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the pot, uncovered, on the grill or in the oven; cook until creamy, 15 to 20 minutes. Add the parsley and more cooking liquid, if necessary. Season with salt and pepper and drizzle with olive oil.

BRAISED BEAN CURD WITH GARLIC AND PEPPER

Steps:

• Cut the tofu aka bean curd in half horizontally, then cut each piece into 8 triangles (16 triangles in total). Note: Be sure to drain with a plate first before marinade.
• Marinade: Grind all the ingredients together forming a paste then place the beancurd triangles in a flat dish and cover with the marinade. Leave for at least 30 minutes (or overnight).
• Heat the oil and fry the marinated beancurd until golden brown on both sides. Remove from the pan and drain on kitchen paper.
• Drain any excess oil remaining in the pan, then place the vegetable stock, shoyu, tomato puree and vinegar into the pan together with the arrowroot which should be made into a paste with a little cold water. Bring to the boil, stirring to thicken, and return the beancurd to the pan to heat. Remove the pan from the heat and stir in the black pepper and sesame oil.
• Garnish with cucumber and spring onions and serve.
• Time here includes marinade.