Bean curd is nothing but extra-firm tofu. Given its nutritional benefits of soy protein, phytoestrogen, amino acids and a host of minerals like iron, calcium and manganese, it is a pity that many of us don’t like it because of its bland nature.
However, being tasteless has its own advantages. You can add your own desirable flavor and turn the braised bean curd into your favorite dish. This is one of my attempts at that:
Recipe for braised bean curd
- Extra firm tofu or bean curd – 1 pack of 200 grams, cubed into 1/2 inch thick pieces
- Spring onions – a bunch, chop the white and green parts separate
- Red Jalapeno pepper – 1, finely chopped
- Light soy sauce – 2 tsp
- Oil – 1 tbsp
For the marinade:
- Chili powder – 1/2 tsp
- salt – 1/2 tsp
- Cumin powder – 1/2 tsp
- Chat masala – 1/4 tsp (optional)
- Lemon juice – 2 tsp
- Mix the ingredients for the marinade and rub into the bean curd cubes. Allow about 15 minutes for the flavors to blend.
- Heat the oil in a pan and saute the bean curd until it turns light brown.
- Alternately, you can roast them in the oven, in which case you need to spray oil on the cubes (incidentally it takes lesser oil if done in the oven) and cook for 10 minutes at 180°C.
- Take out the bean curd and use the same oil to saute the onions and the red chili. At this point, cubed bell peppers, shredded cabbage, carrots or minced chicken can be added, with some additional chili powder and salt.
- Cover and cook.
- Once the vegetables/meat is cooked, add the bean curd and the soy sauce. Saute for 5 to 10 minutes until you get the desired consistency. Garnish with spring onions and…enjoy!
What is your take on the bean curd? Have you tried any interesting recipe? Feel free to share here: