BRAISED BEAN CURD WITH GARLIC AND PEPPER

For the marinade:
3 cloves garlic, crushed
10ml/2tsp coriander root, chopped
10ml/2tsp shoyu or light soy sauce
5ml/1tsp raw sugar
60ml/4 tbsp groundnut oil
5ml/1tsp sesame oil
For the bean curd:
1 packet firm, regular tofu (bean curd), cut in half horizontally, then each piece cut into 8 triangles (16 triangles in total)
90ml/6tbsp groundnut oil
150ml/5 fl oz dark vegetable stock
30ml/2tbsp shoyu or light soy sauce
15ml/1tbsp tomato puree
15ml/1tbsp rice or white wine vinegar
5ml/1tsp (heaped) arrowroot
5ml/1tsp coarsely ground black pepper
10ml/2tsp sesame oil
For garnish:
½ cucumber, halved and thinly sliced
4 spring onions, shredded
1. To make the marinade: grind all the ingredients together in a pestle and mortar to form a paste.
2. Place the bean curd triangles in a flat dish and cover with the marinade.
Leave for at least 30 minutes (or overnight).
3. Heat the oil and fry the marinated bean curd until golden brown on both sides.
Remove from the pan and drain on kitchen paper.
4. Tip out 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 water. Bring to the boil, stirring to thicken, and return the bean curd to the pan to heat through.
5. Remove the pan from the heat and stir in the black pepper and sesame oil.
6. Transfer to a serving dish and garnish with cucumber and spring onions.
Serving suggestion – Serve with boiled Thai fragrant rice.