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–+ servings

Braised Bitter Gourd with Tofu

Somjit Najaireeb
Braised Bitter Gourd with Tofu is tasty with a salty-sweet fermented beans sauce and a mild bitter aftertaste. Add chewy tofu for a variance of texture wrap in thick, velvety gravy. Perfect for a quick meal!
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Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Side Dish
Cuisine Asian, Chinese
Servings 4
Calories 335 kcal

Equipment

  • Sharp Kitchen Knife
  • Chopping Board
  • Non-Stick Frying Pan
  • Silicone Spatula

Ingredients

US Customary | Metric

Flour Slurry

  • 3.5 tbsp water
  • 1 tbsp tapioca flour

Main Dish

  • 2 blocks tofu, pre-fried/ firm
  • 1 young bitter gourd, medium
  • 3 tbsp cooking oil
  • 1 bulb garlic, peeled & crushed
  • 1¼ cups water

Seasonings

  • 1 tbsp thick soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp taucu, fermented bean paste
  • 1 tbsp sugar

Garnishing

  • 1 tbsp crispy fried shallots

Instructions
 

  • Make the flour slurry. Mix 50ml of water with tapioca flour.
  • Cut the tofu into 12-14 pieces per block. Set aside.
  • Remove the tips from the bitter gourd. Cut it into half. Scrape the seeds and the white fibres to remove them. Slice the bitter gourd thinly, about 0.5cm, and set aside.
  • In a pan over medium heat, add cooking oil and crushed garlic. Stir fry for about 2 minutes, or until fragrant and lightly caramelized.
  • Add all the bitter gourd. Stir to coat it with oil lightly.
  • Add water, light soy sauce, sesame oil, taucu and sugar. Stir lightly to combine.
  • Add the cut tofu and 250ml of water. Give it a mix. Cover the pan and let it braise for 17 minutes. Stir occasionally to prevent burning at the bottom of the pan.
  • Taste and adjust as preferred.
  • Optionally, pour in the flour slurry. Adjust with 50ml of water if too thick. Stir and mix to combine.
  • Switch off the heat and dish it out. Garnish with crispy fried shallots and serve.

Notes

Tips 
  • Cornstarch is commonly used instead of tapioca flour. As I'm allergic to cornstarch, I have adapted this recipe. If using cornstarch, be sure to reduce the amount by 30% as it is more viscous than tapioca flour.
  • The thinner the bitter gourd pieces, the softer and more tender they will be. The thickness can be adjusted according to preference.
  • Fried tofu gives the best texture for this dish. Firm tofu can work as well. Soft or silken tofu is not recommended as it will break apart easily during stir-frying.
  • The flour slurry is optional as the gravy tends to be quite thick. If a velvet-like texture is preferred, add it in.
  • Make sure to watch the full video to see how I made it exactly!
Storage Instructions
Although this dish is best served immediately, leftovers can be kept in the fridge in an airtight container overnight. It can be reheated later over the stove.
Freezing is not recommended as the ice crystals formed will affect the texture of the tofu.

Nutrition

Calories: 335kcalCarbohydrates: 52gProtein: 12gFat: 24gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 1mgSodium: 814mgPotassium: 392mgFiber: 3gSugar: 7gVitamin A: 1756IUVitamin C: 54mgCalcium: 28mgIron: 5mg
Keyword bitter gourd, taucu, tofu
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