Just like today's lunch, I came across a vegetarian dish 'Stir Fry Sweet and Sour Potatoes'. The basic ingredients are potatoes and I think the seasoning is a combination of tomato sauce, vinegar, sugar and salt. Yet, it tasted so good and appetising. I must check it out and try preparing it at home.
Back to this dish, quite a popular one among Chinese chefs who specialise in vegetarian cuisine. There are various versions and cooking methods from braising to stir fry and stewing.
The beancurd pieces are tasty and aromatic, braised with the spices and aromatics. The tastes could be too sweet for some but acceptable to others. You can fine tune to suit your own preference.
4 pieces firm beancurd - cut each into 9 cubes
1 tbsp sesame oil
2 cups water
3 cinnamon sticks
2 star anise
a few slices ginger
2-3 pieces liquorice [甘草]
1 tsp 5 spice powder
1/2 tbsp preserved soybean paste
2-3 dried chillies
80 ml light soy sauce
- Bring some water to boil. Blanch beancurd cubes for 5-10 minutes. Drained.
- Bring braising ingredients to boil in a pot, add in blanched beancurd cubes.
- Continue to braise over medium low heat, stirring occasionally while braising until water is reduced.
- Turn to medium heat and stir fry until sauce is reduced to thick and coats the beancurd cubes.
- Dish up to serve.