Yen Can Cook ~ Braised Luffa With Egg Bean Curd (Vegetarian)

I have been cooking Luffa dishes like THIS and THIS by using angled luffa but peel its ridged skin isn’t something I enjoy and the gourd will become very much smaller after being peeled.  >_<  So for today’s recipe, I’m using smooth luffa and other ingredients are very much similar with THIS soup – 90% similar, haha! 

Ingredients (Serve: 3-4)

1 Luffa

2 eggs, lightly beaten

1 egg bean curd, cut into 4-5cm blocks

3 cloves garlic, minced

1 tablespoon oyster sauce (use vegetarian “oyster sauce” for vegetarian version)

1 tablespoon cornstarch 

Cooking oil

Salt and pepper to taste

300ml water

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Step 1: Peel the skin of the luffa, rinse and remove the spongy part and the seed. Do the oblique cutting or sliced into 1cm thickness. 

Note: How to do oblique cutting –  Slice off a 1-inch piece at a bias. Roll luffa 90 degrees and cut another piece off. Continue rolling and cutting until you reach the end.

Step 2: Sprinkle cornstarch on egg bean curd and let them evenly coated in the flour. 

Step 3: Heat up cooking oil in a skillet, pan fry and brown each sides of the egg bean curd. Remove and set aside.

Step 4: In the same skillet, heat up cooking oil again, saute minced garlic till fragrant, add in luffa (Step 1), continue to stir fry for 1 minute.  

Step 5: Add in water, oyster sauce and pan fried egg bean curd (Step 3), bring to a boil turn to low fire, let it cook for about 2-3 minutes or until luffa are soften.  

Step 6: Stir in beaten egg and and toss gently. Season with salt and sugar to taste.

Note: You may add cornstarch slurry (cornstarch + water) on this step if you want a thicker sauce.

Step 7: Serve.

HAPPY COOKING!  #stayhealthy #staysafe

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