Spicy Bean Curd Recipe

Ingredients

Serve 6

• 2 tsp dried black mushrooms

• 2 tsp dried bean curb strips

• 2 stalks celery, finely chopped

• 2 cloves garlic, finely chopped

• 2 tbsp vegetable oil

• 2 red chili peppers, chopped

• 2 lb/1 kg bean cud or tofu, cut into small cubes

• 1 1/2 cups/375 ml Vegetable stock (refer recipe)

• 1 tbsp soy sauce

• 1 tsp sesame oil

• 1/2 tsp sugar

• 1 tbsp water

• 1 tsp cornstarch/corn flour

• freshly ground black pepper to taste

• 1 tbsp finely chopped parsley

Method:

1. Soak the dried mushrooms in warm water for 15 minutes.

2. Soak the bean curd strips in warm water for 15 minutes.

3. Chop the soaked bean curd finely and set aside. Sauté the celery and garlic in the oil in a large wok or frying pan over medium heat for 3 minutes.

4. Add the mushrooms, soaked bean curd, and chili peppers and sauté for 3 minutes.

5. Stir in the bean curd, vegetable stock, soy sauce, sesame oil, and sugar. Cook for 5 minutes, or until the liquid has reduced slightly.

6. Mix the water and cornstarch in a small bowl. Stir into the wok to thicken the mixture. Season with pepper, garnish with the parsley, and serve.