Japanese Beancurd with Asparagus

Japanese Beancurd with Asparagus


1 person made this

About this recipe: The delicate egg beancurd is paired with asparagus for a simple, clean vegetarian flavours.

Suhara Kuala Lumpur, Malaysia

Serves: 8 

  • 1 bundle asparagus, cut diagonally into 4 cm length
  • 1 roll Japanese beancurd, sliced
  • 4 shallots, sliced finely
  • 2 garlic cloves
  • 2 teaspoons soy sauce
  • Juice of 1 lemon
  • salt to taste
  • pinch of ground white pepper
  • 1 tablepoon cooking oil

Prep:5min  ›  Cook:10min  ›  Ready in:15min 

  1. Heat oil in pan and saute the shallots, add asparagus and chopped garlic and saute for about 2 minutes. Add soy sauce, lemon juice and season. Mix well and add the beancurds gently to the pan. Cover the pan and simmer for about 3 minutes. Serve hot or can be chilled to serve as appetizer.

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