Braised Firm Tofu with Bitter Melon and Fermented Black Bean Sauce 豉汁涼瓜燜硬豆腐

A classic Cantonese vegetarian dish featuring firm tofu pan-fried until golden, then braised with bitter melon in a rich, savory fermented black bean sauce. The slight bitterness of the melon perfectly complements the umami of the sauce and the tender tofu.

Nutrition (per serving)

Ingredients

• 400gram Firm Tofu
• 2medium Bitter Melon
• 3clove Garlic
• 2slice Ginger
• 1.5tablespoon Fermented Black Beans
• 3tablespoon Vegetable Oil
• 1cup Water or Vegetable Broth
• 1tablespoon Cornstarch
• 2tablespoon Water (for slurry)
• 1tablespoon Light Soy Sauce
• 1teaspoon Dark Soy Sauce
• 1tablespoon Vegetarian Oyster Sauce
• 1teaspoon Sugar
• 0.25teaspoon White Pepper

Steps

1. Drain and press firm tofu to remove excess water. Cut into 2cm cubes. Heat 2 tbsp vegetable oil in a wok over medium-high heat. Pan-fry tofu cubes until golden brown and crispy on all sides. Remove and set aside.
2. Cut bitter melons lengthwise, scoop out seeds and white pith. Slice into 0.5cm thick crescent shapes.
3. In the same wok, add remaining 1 tbsp vegetable oil. Add minced garlic and sliced ginger. Stir-fry until fragrant.
4. Add fermented black beans and mash lightly with the back of a spoon. Stir-fry for 30 seconds until aromatic.
5. Add bitter melon slices to the wok and stir-fry for 2-3 minutes until slightly softened.
6. In a small bowl, combine light soy sauce, dark soy sauce, vegetarian oyster sauce, sugar, and white pepper.
7. Pour the prepared sauce and water or vegetable broth into the wok. Bring to a simmer.
8. Return the pan-fried tofu cubes to the wok. Gently stir to coat.
9. Cover the wok and simmer for 5-7 minutes, allowing the flavors to meld and bitter melon to soften further.
10. In a small bowl, mix cornstarch with water (for slurry) to create a slurry. Stir into the simmering sauce until it thickens to your desired consistency.
11. Serve hot with steamed rice.

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