Japanese Beancurd with Asparagus

    15 mins

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


    Kuala Lumpur, Malaysia
    1 person made this

    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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