Sweet and Sour Bean Curd


1 piece wrapped bean curd

1 slice pineapple

1/2 red pepper

1/2 green pepper

1 tsp corn starch


4 tbsp water

1/2 tsp chicken powder

2 tbsp light soy sauce

2 tsp sugar

1 tsp five-spice powder

1 tbsp Lea & Perrins Worcestershire Sauce

suitable amount of dark soy sauce (for colour)


- Cut bean curd into 8 pieces. Drain the water and coat bean curd with corn starch.

- Fry bean curd until golden brown (or pan fry for 3 to 4 minutes). Slightly sauté red pepper and green pepper. Dish up.

- Mix the seasonings and boil over low heat. Add red pepper, green pepper, pineapple and bean curd.

- Use dark soy sauce to add colour. Mix 1 tsp of corn starch with 2 tsp of water. Add it to the sauce to thicken. Cook until the sauce reduces.

< Back