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21 December 2012,03:07 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Use a pestle and mortar or a small blender to pond or blend the garlic and coriander roots and stalks into a paste. Add the peppercorns and continue to pound roughly.
  • Heat a little of the oil in a nonstick frying pan and gently pan - fry the bean curd, in batches, making sure there is a slight gap between the cubes.
  • Fry each side for 1 - 2 minutes until lightly browned. Remove and keep warm. Add a little oil to the pan before cooking each further batch.
  • Heat the remainder of the oil in a wok or large frying pan and stir - fry the garlic paste over a medium heat for 3 - 4 minutes or until fragrant.
  • Add the pepper and stir - fry for 3 - 4 minutes, then add the bean curd, ginger, spring onions and soy sauce. Gently toss together for another 2 - 3 minutes. Taste and adjust the seasoning.
  • Spoon on to a warm serving plate and garnish with coriander leaves and chili slices.
  • Serve with boiled rice or spoon over noodles.


  • 10 garlic cloves, roughly chopped
  • 8 coriander roots and stalks, roughly chopped
  • 30 black peppercorns
  • 8 tablespoons Cooking Oil
  • 1 kg firm bean curd (tofu), drained, cut into 2.5 cm (1 inch) cubes, dried
  • 2 red or yellow pepper, deseeded, cut into bite - sized pieces
  • Piece of fresh root ginger, peeled, finely shredded
  • 4 spring onions cut into 2.5 cm (1 inch) lengths
  • 5 tablespoons light soy sauce

To garnish

  • Coriander leaves
  • A few slices of red chili

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