Braised Firm Tofu with Bell Peppers, Peanuts, and Glass Noodles in Fermented Bean Curd Sauce南乳彩椒花生燜硬豆腐粉絲

Name: Braised Firm Tofu with Bell Peppers, Peanuts, and Glass Noodles in Fermented Bean Curd Sauce
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Hong Kong
Ingredients: 400g firm tofu, cut into 2cm cubes; 1 medium red bell pepper, deseeded and cut into 2cm squares; 1 medium green bell pepper, deseeded and cut into 2cm squares; 50g roasted peanuts; 50g glass noodles, soaked in warm water for 15 minutes, then drained; 3 cloves garlic, minced; 2 slices ginger, minced; 2 stalks scallions, white and green parts separated, sliced; 2 cubes fermented red bean curd (nam yue), mashed; 2 tablespoons fermented red bean curd liquid; 1 tablespoon vegetarian oyster sauce; 1 tablespoon light soy sauce; 1 teaspoon sugar; 200ml water or vegetable broth; 1 tablespoon cornstarch; 2 tablespoons water (for cornstarch slurry); 3 tablespoons cooking oil

A hearty and flavorful Cantonese vegetarian dish featuring pan-fried firm tofu braised with colorful bell peppers, crunchy peanuts, and springy glass noodles in a rich, savory fermented red bean curd sauce.

30 min
2 servings
Level 2
Hong Kong
Tofu
Vegetarian

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Braised Firm Tofu with Bell Peppers, Peanuts, and Glass Noodles in Fermented Bean Curd Sauce

01Ingredients

400g firm tofu, cut into 2cm cubes
1 medium red bell pepper, deseeded and cut into 2cm squares
1 medium green bell pepper, deseeded and cut into 2cm squares
50g roasted peanuts
50g glass noodles, soaked in warm water for 15 minutes, then drained
3 cloves garlic, minced
2 slices ginger, minced
2 stalks scallions, white and green parts separated, sliced
2 cubes fermented red bean curd (nam yue), mashed
2 tablespoons fermented red bean curd liquid
1 tablespoon vegetarian oyster sauce
1 tablespoon light soy sauce
1 teaspoon sugar
200ml water or vegetable broth
1 tablespoon cornstarch
2 tablespoons water (for cornstarch slurry)
3 tablespoons cooking oil

Nutrition (per serving)485kcal

Protein18.5g
Carbs35.2g
Fat28.6g

Fiber 4.8 gSodium 892 mg

02Steps

Drain firm tofu and press out excess water. Cut into 2cm cubes.
In a bowl, combine mashed fermented red bean curd, its liquid, vegetarian oyster sauce, light soy sauce, and sugar to form the sauce mixture.
Heat cooking oil in a wok or large pan over medium-high heat. Add firm tofu cubes and pan-fry until golden brown on all sides. Remove tofu and set aside.
In the same wok, add a little more oil if needed. Sauté minced garlic, minced ginger, and white parts of scallions until fragrant.
Add red and green bell peppers to the wok and stir-fry for 2-3 minutes until slightly tender-crisp.
Return the pan-fried tofu to the wok. Pour in the prepared sauce mixture and water or vegetable broth. Bring to a simmer.
Add the soaked and drained glass noodles and roasted peanuts. Stir gently to combine.
Cover the wok and braise for 5-7 minutes, allowing the flavors to meld and the glass noodles to cook through and absorb the sauce.
Prepare a cornstarch slurry by mixing cornstarch with 2 tablespoons of water.
Uncover the wok. Stir the cornstarch slurry into the braised tofu mixture, stirring constantly until the sauce thickens to your desired consistency.
Garnish with the green parts of scallions and serve hot with steamed rice.

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