Braised Bitter Melon and Tofu Puffs with Fermented Black Beans豉汁涼瓜燜豆腐卜
This comforting Cantonese braise features tender bitter melon and airy tofu puffs simmered in a rich, savory sauce infused with fermented black beans. A delicious and satisfying vegetarian main course.
01Ingredients
- 2 medium bitter melons
- 200g tofu puffs
- 2 tbsp fermented black beans
- 3 cloves garlic, minced
- 1 inch ginger, minced
- 1 red chili, sliced (optional)
- 2 tbsp vegetable oil
- 2 tbsp vegetarian oyster sauce
- 1 tbsp light soy sauce
- 1 tsp sugar
- 200ml water or vegetable broth
- 1 tbsp cornstarch
- 2 tbsp water (for slurry)
Nutrition (per serving)285kcal
- Protein16.5g
- Carbs18.2g
- Fat16.8g
Fiber 4.1 gSodium 892 mg
02Steps
- Prepare the bitter melon: Cut bitter melon in half lengthwise, scoop out seeds and white pith. Slice into pieces. Blanch in boiling water for 2-3 minutes to reduce bitterness, then drain and rinse with cold water.
- Prepare aromatics: Finely chop fermented black beans. Mince garlic and ginger. Slice red chili (if using).
- Sauté aromatics: Heat vegetable oil in a wok or large pan over medium heat. Add chopped fermented black beans, minced garlic, and ginger. Sauté until fragrant, about 1 minute. Add red chili if using.
- Combine ingredients and braise: Add bitter melon and tofu puffs to the wok. Stir well to coat. Pour in vegetarian oyster sauce, light soy sauce, sugar, and water/vegetable broth. Bring to a simmer.
- Simmer and thicken: Cover the wok and simmer for 15-20 minutes, or until bitter melon is tender and flavors have melded. Stir occasionally.
- Thicken the sauce: In a small bowl, mix cornstarch with water to create a slurry. Stir the slurry into the simmering sauce. Cook for another 1-2 minutes until the sauce thickens.
- Serve: Transfer the braised bitter melon and tofu puffs to a serving dish. Serve hot with steamed rice.
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