Fermented bean curd, or in Mandarin do-fu ru, is bean curd that has been fermented and combined with ingredients, such as sorghum wine, water, salt, chilli and spices. There are white and red varieties. You can get do-fu ru or tempeh in oriental supermarkets or health food shops.
Ingredients
- 300g piece beef fillet, sliced lengthways into 4 thin slices
- 4 do-fu ru cubes or tempeh (from oriental supermarkets and health food shops)
- 2 tbsp groundnut oil
- 50ml light soy sauce
- 1 tsp brown sugar
- 2 garlic cloves, finely chopped
- 250g oyster mushrooms, halved if large
- Finely sliced spring onions, to garnish
Method
- 1. Season the beef, then rub a cube of do-fu ru or tempeh over each slice. Cover and chill for 20 minutes or overnight.
- 2. Place a wok over a high heat. When hot, add half the oil and all the beef. Cook for 1-2 minutes each side, until golden. Mix together the soy and sugar, add to the wok and bubble until sticky. Remove from the heat.
- 3. Heat the remaining oil in a large frying pan over a medium-high heat. Add the garlic and mushrooms and stir-fry for 1-2 minutes. Divide between plates, top with the beef and garnish with the spring onions to serve.
Nutritional info
Per serving: 377kcals, 21.6g fat (6.5g saturated), 39.1g protein, 7.2g carbs, 3.8g sugar, 3.8g salt
Chef's tip
You can get do-fu ru or tempeh in oriental supermarkets such as Wing Yip or health food shops.