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.
Serves 2
Takes 15 minutes to make, plus chilling
Per serving:
377kcals
21.6g fat (6.5g saturated)
39.1g protein
7.2g carbs
3.8g sugar
3.8g salt
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.
© delicious. magazine
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