Braised Egg Tofu with Bitter Melon and Salted Black Beans 豉椒涼瓜燜玉子豆腐

This classic Cantonese vegetarian dish features soft, delicate egg tofu braised with bitter melon and savory salted black beans. The slight bitterness of the melon complements the rich umami of the black beans, creating a harmonious and flavorful experience.

Nutrition (per serving)

Ingredients

• 2 tubes Egg Tofu
• 1 large Bitter Melon
• 1 tbsp Salted Black Beans
• 3 cloves Garlic, minced
• 3 slices Ginger, julienned
• 1 Red Chili, sliced (optional)
• 2 tbsp Vegetable Oil
• 1 cup Water or Vegetarian Broth
• 2 tbsp Vegetarian Oyster Sauce
• 1 tbsp Light Soy Sauce
• 1 tsp Sugar
• 1/4 tsp White Pepper
• 1 tsp Sesame Oil
• 1 tbsp Cornstarch
• 2 tbsp Water (for cornstarch slurry)

Steps

1. Prepare the egg tofu. Cut the Egg Tofu into thick rounds.
2. Prepare the bitter melon. Halve the Bitter Melon lengthwise, scoop out the seeds and white pith, then slice into thin pieces. Blanch the bitter melon in boiling water for 1-2 minutes, then drain and set aside.
3. Prepare the salted black beans. Rinse the Salted Black Beans lightly and mash them slightly.
4. Combine the Vegetarian Oyster Sauce, Light Soy Sauce, Sugar, White Pepper, and Sesame Oil in a small bowl to make the seasoning sauce. In another small bowl, mix the Cornstarch with Water to create a slurry.
5. Heat Vegetable Oil in a wok or large pan over medium-high heat. Pan-fry the Egg Tofu rounds until golden brown on all sides. Remove and set aside.
6. In the same wok, add a little more oil if needed. Sauté the Garlic, Ginger, and Salted Black Beans until fragrant. Add the Red Chili if using.
7. Add the blanched Bitter Melon to the wok and stir-fry for 1-2 minutes.
8. Return the pan-fried Egg Tofu to the wok. Pour in the Water or Vegetarian Broth and the prepared seasoning sauce. Bring to a simmer.
9. Cover and braise for 8-10 minutes, allowing the flavors to meld and the bitter melon to soften further.
10. Stir the Cornstarch slurry and slowly pour it into the simmering dish while stirring continuously until the sauce thickens to your desired consistency. Serve hot with rice.

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