Thursday, October 24, 2013

Spicy Black Pepper Beancurd 錦綉黑椒豆腐

The original recipe adapted from Famous chef Madam Margaret Cheng, one of the main committee member from the Spastic Center, Petaling Jaya.  The charity organization organized charity cooking demo every last Saturday of each month, with famous chef to committee member to demonstrate  and share their cooking with skills to the public.  Addmission is RM15.00 or more to be donated to the Spastic Center.  

Sharing with you this appealing dish which I had made some amendments.

 Simple ingredients transformed into a premium dish can be served during big occasion, main dish or side dish.  


3-5 pieces savory bean curd (or plain bean curd)  cut into 6
2 cups of oil for deep frying
a little cornflour to sprinkle on bean curd before deep frying
1 tbsp chopped garlic
1 red chilli, seeded and chopped
1 chilli padi chopped ( add more or omit)
1 stalk spring onion chopped


1/2 salt
1/2 tsp ground black pepper  ( I add 1/2 tsp of black pepper sauce)
Some Thai chilli sauce

Deep fry beancurd pieces in hot oil until golden brown,   Dish and drain
Leave 1 tbsp oil in wok and saute chopped garlic until aromatic.
Add red chilli, chilli padi and stir-fry until fragrant.
Add fried bean curd, spring onion, seasoning and stir well.  Add some Thai chilli sauce before dishing out
Serve with hot rice.

This post is linked to the event, Little Thumbs Up organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Mich of Piece of Cake.


  1. This tofu looks delicious with the soya bean paste!

    1. Hi Mich, I did not use soy bean paste but black pepper sauce le.... hehe

  2. Hi Christine,

    Your black pepper bean curds must be very fragrant and delicious... I can sort of "smell" the goodness from my computer screen.