Ingredients

  • Serves 3-4 people
  • 1 pkt Quorn Fillets prepped for cooking (see step 2)

  • 2 tbsp vegetable oil

  • 1 bulb garlic (lightly smashed, with skin on)

  • 70 g old ginger (sliced)

  • 1 tsp black peppercorn 

  • 800 ml water 

  • 30 g dark soy sauce

  • 30 g light soy sauce

  • 25 g rock sugar

  • 5 g salt

  • 1 tofu puff (cut into ¼, square shape)

  • 8 quail eggs (hard boiled with shell removed)

  • 1 pc bean curd (cut into ¼, triangle shape)

  • coriander leaves (for garnish)

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Quorn

Meat Free Lor Bak

Lor Bak is a Chinese comfort food that warms both the belly and soul. This vegetarian version is packed with tasty quail eggs and nutritious tofu that soaks up the flavorful soy sauce. Even without meat, you can make this dish just as satisfying with Quorn’s meatless protein which you can easily prepare by pan frying the fillets on medium heat before cooking it in the sauce with the rest of the ingredients. A healthy meal perfect for any occasion.
  • Easy
  • 20 min
  • 50 min
  • 15 min
  • 3 steps
  • 14 Ingredients
  • Easy
  • 3 steps
  • 14 Ingredients
  • 20 min
  • 50 min
  • 15 min

Instructions

  1. Preparing the braising sauce

    • In a pot, add oil, garlic, ginger, black peppercorn and fry till fragrant.

    • Add water, dark and light soy sauce, rock sugar and salt.

    • Half cover the pot and simmer for about 30 mins on low heat

    Preparing the braising sauce


  2. Add in meat free lor bak

    • To the pot, add in the prepped Quorn fillets

    | Tip: How To Prepare Quorn Fillets

    Add in meat free lor bak


  3. Add in braising ingredients

    • Add the beancurd, quail eggs and tofu puffs.
    • Half cover the pot and simmer for 15 mins.
    • Remove from heat.
    Add in braising ingredients


Garnish and Serve!

Garnish with coriander leaves and serve.

Garnish and Serve!

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Ingredients
  • Serves 3-4 people
  • 1 pkt Quorn Fillets prepped for cooking (see step 2)

  • 2 tbsp vegetable oil

  • 1 bulb garlic (lightly smashed, with skin on)

  • 70 g old ginger (sliced)

  • 1 tsp black peppercorn 

  • 800 ml water 

  • 30 g dark soy sauce

  • 30 g light soy sauce

  • 25 g rock sugar

  • 5 g salt

  • 1 tofu puff (cut into ¼, square shape)

  • 8 quail eggs (hard boiled with shell removed)

  • 1 pc bean curd (cut into ¼, triangle shape)

  • coriander leaves (for garnish)

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