Braised Firm Tofu with Bitter Melon and Fermented Black Bean Sauce豉汁涼瓜燜硬豆腐
A classic Cantonese vegetarian dish featuring firm tofu pan-fried until golden, then braised with bitter melon in a rich, savory fermented black bean sauce. The slight bitterness of the melon perfectly complements the umami of the sauce and the tender tofu.
01Ingredients
- 400gram Firm Tofu
- 2medium Bitter Melon
- 3clove Garlic
- 2slice Ginger
- 1.5tablespoon Fermented Black Beans
- 3tablespoon Vegetable Oil
- 1cup Water or Vegetable Broth
- 1tablespoon Cornstarch
- 2tablespoon Water (for slurry)
- 1tablespoon Light Soy Sauce
- 1teaspoon Dark Soy Sauce
- 1tablespoon Vegetarian Oyster Sauce
- 1teaspoon Sugar
- 0.25teaspoon White Pepper
Nutrition (per serving)285kcal
- Protein16.2g
- Carbs12.4g
- Fat19.8g
Fiber 2.1 gSodium 892 mg
02Steps
- Drain and press firm tofu to remove excess water. Cut into 2cm cubes. Heat 2 tbsp vegetable oil in a wok over medium-high heat. Pan-fry tofu cubes until golden brown and crispy on all sides. Remove and set aside.
- Cut bitter melons lengthwise, scoop out seeds and white pith. Slice into 0.5cm thick crescent shapes.
- In the same wok, add remaining 1 tbsp vegetable oil. Add minced garlic and sliced ginger. Stir-fry until fragrant.
- Add fermented black beans and mash lightly with the back of a spoon. Stir-fry for 30 seconds until aromatic.
- Add bitter melon slices to the wok and stir-fry for 2-3 minutes until slightly softened.
- In a small bowl, combine light soy sauce, dark soy sauce, vegetarian oyster sauce, sugar, and white pepper.
- Pour the prepared sauce and water or vegetable broth into the wok. Bring to a simmer.
- Return the pan-fried tofu cubes to the wok. Gently stir to coat.
- Cover the wok and simmer for 5-7 minutes, allowing the flavors to meld and bitter melon to soften further.
- In a small bowl, mix cornstarch with water (for slurry) to create a slurry. Stir into the simmering sauce until it thickens to your desired consistency.
- Serve hot with steamed rice.
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