Everyone has an especially memorable dish, prepared by their loved ones. This Teochew Treasure Beancurd is such a special dish for our family. The semi-soft teochew beancurd takes centre stage in this simple yet nutritional and delicious dish. This teochew treasure beancurd dish is extremely simple and easy to cook. Only 4 ingredients needed: beancurd, fresh coriander leaves, salt and of course, oil for deep frying.
4blockswhite bean curd, Teochew style beancurd preferred, cut into cubes
2stalkscoriander leaves
1tspsalt
½cupvegetable oil, deep fry the bean curd
1.5tbspgarlic, minced (optional)
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Instructions
Have ready all ingredients needed for this vegetarian beancurd dish.
Try to use "Teochew taukwa" or "Teochew beancurd", which is a semi-soft beancurd. Otherwise any semi-soft beancurd will do the job.
Slice each beancurd into 4 equal squares. Be careful not to break the squares.
Wash, drained well the coriander leaves and cut into long strips, about 1 inch in length. And we're ready to cook the dish!
Heat up enough oil to fry the pieces of teochew beancurd. Insert a wooden stick into the oil. The oil will bubble around the stick when it's ready for frying.
When the oil is ready, gently lower the beancurd cubes into the wok.
Using medium heat, fry the beancurd pieces in batches, turning carefully until lightly golden and is crispy on the outside and cooked throughout.
When done, dish out the fried beancurd from wok with a strainer.
Drain the beancurd on paper towel to remove excess oil.
Then, remove all the oil from wok and heat up the wok. (If using garlic, saute garlic till fragrant)
Add the pieces of fried teochew beancurd into the heated up wok.
Sprinkle salt over the fried beancurd cubes.
Stir fry to mix the salt evenly into the fried beancurd.
Then, add in the fresh cut coriander leaves.
Stir to combine everything together, making sure the salt is fully infused and the coriander leaves are well mixed and leave a refreshing taste to the fried beancurd.
Dish out on plate immediately and serve warm with hot steamed rice. As always, ENJOY!