Pan seared bean curd

Pan-seared bean curd in tomato and basil sauce

Pan-seared bean curd in tomato and basil sauce
Recipe type: Mains
Serves: 2
  • 4 fillets of bean curd ‘fish’ (vegan fish)
  • ¼ cup olive oil
  • ½ teaspoon dried chilli flakes
  • 3 teaspoons crushed garlic
  • 3 large tomatoes, chopped
  • 3 slices of jalapeno from a jar, chopped
  • ¼ cup vegetable stock
  • ½ cup of fresh basil, chopped
  • 2 tablespoons lemon juice
  • ½ teaspoon fresh lemon zest
  • Salt and pepper to taste
  1. Heat olive oil in a fry pan and toss through chilli flakes and garlic.
  2. Add tomato and jalapenos, stirring until soft.
  3. Add stock and bring to a simmer.
  4. Stir in basil, lemon juice, zest, and salt and pepper, and turn heat to low.
  5. Heat another fry pan, add a splash of oil and sear the fillets until brown. Reduce heat and warm fillets through.
  6. Pour sauce over cooked fillets and serve immediately.
It's got some kick to it!


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