Bean curd, popularly known as Tau Kwa is nothing but extra- firm tofu. Given its nutritional benefits of soy protein, phytoestrogen, amino acids and a host of minerals like iron, calcium and manganese, it is a pity that many of us don’t like it because of its bland nature.
However, being tasteless has its own advantages. You can add your own desirable flavour and turn it into your favourite dish. This is one of my attempts at that:
For this recipe you will need:
Bean curd (Tau Kwa) – 1 pack of 200 gms, cubed into 1/2 inch thick pieces
Spring onions – a bunch, chop the white and green parts separate
Red chilli – 1 (the big non-spicy variety), chopped
Light soy sauce – 2 tsp
Oil – 1 tbsp
For the marinade:
Chilli powder – 1 tsp
salt – 1/2 tsp
Cumin powder – 1/2 tsp
Chat masala – 1/4 tsp (optional)
Lemon juice – 2 tsp
Mix the ingredients for the marinade and rub into the bean curd cubes. Allow about 15 minutes for the flavours to blend, then heat the oil in a pan and saute the bean curd until it turns light brown. Alternately, you can roast them in the oven, in which case you need to spray oil on the cubes (incidentally it takes lesser oil if done in the oven) and cook for 10 minutes at 180°C.
Take out the bean curd and use the same oil to saute the onions and the red chilli. At this point, chopped bell peppers, shredded cabbage, carrots or minced chicken can be added, with some additional chilli powder and salt. Cover and cook. Once the vegetables/meat is cooked, add the bean curd and the soy sauce. Saute until you get the desired consistency. Garnish with spring onions and…enjoy!
What is your take on the bean curd? Have you tried any interesting recipe? Feel free to share here: