Beancurd skin recipe - How to stir-fried with mushrooms (Seriously Asian)
Today’s lunch is seriously Asian- beancurd skin stir-fry with mushrooms and black fungus.
If you are unfamiliar with beancurd skin, it is a film of the skin that forms on the top of the soy milk, then removed and dried to become a thin yellowish sheet.
Beancurd skin has a meaty texture and is often used to substitute meat. I combine it with mushroom and black fungus, which are all classical ingredients for Chinese cuisine.
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Recipe:
(Please download the recipe and read the full details at )
Ingredients
100g beancurd skin (dry weight)
1 egg, beaten
1 tbsp cornstarch
4 dried shitake mushrooms, medium size
4 cloves of garlic, cut into slices
2 stalk spring onions
10g black fungus (dry weight)
1 small carrot, cut into slices
1 medium-size tomato, cut into cubes
1 medium size green bell pepper, cut into wedges
1 tsp sesame oil
1 tsp salt
1 tsp sugar
1 tbsp oyster sauce (optional)
1/4 tsp ground white pepper
3 tbsp peanut oil (for frying)
Method:
Preparation
- Cut the beancurd skin into 2-inches sections.
- Place the tofu skin sticks in a large bowl of cold water and soak until soft. The endpoint is when they are soft and no longer feel difficult to bend.
- Blanch the beancurd skin boiling water for fifteen seconds, and remove immediately. Place them in cold water, and drain.
- Mix a beaten egg with the cornstarch to coat each beancurd skin evenly.
- Pan-fry the beancurd skins until both sides turn golden brown. Set aside.
- Soak the black fungus and dried shiitake mushrooms until soft. Cut the fungus into small pieces and mushrooms into thick slices.
- Cut green bell pepper into half-inch pieces.
- Slice a small carrot into slices diagonally.
- Cut a medium-sized tomato into small cubes.
- Cut the spring onion into two sections. The white part should be in thin slices for sauteing, and the green section for stir-frying in the last minute of cooking.
Cooking
- Saute the garlic slices in peanut oil for half a minute.
- Then add the white section of the spring onions and continue sauteing.
- Next, add the carrot, mushrooms, wood ear, and tomatoes.
- Add the bell pepper, then season with light soy sauce, oyster sauce, sugar, salt, and white pepper.
- Return the fried beancurd sticks to the wok, add half a cup of water and continue cooking until the bean curd sheets become soft.
- Lastly, add the green section of the spring onion and a teaspoon of sesame oil before dish out.
#BeancurdSkin #腐竹
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Website:
Tofu in Black Bean Sauce ( VEGAN )- Episode 946
1 tbsp ginger
1 tbsp garlic
1 tbsp sesame oil
1 package of tofu cubed and fried.
1/4 cup broccoli florets
1/4 cup snow peas
1/4 cup water chestnuts
1 cup chopped bell peppers
2 scallions chopped
Few black mushrooms
1/2 cup mushrooms sliced
1/2 cup baby corn chopped
1 tbsp veggie stir fry sauce
1 tbsp veggie hoisin sauce
1 tsp dark soy
2 tsp palm sugar or white sugar
1 tsp jgm seasoning ( white pepper, 5 spice , msg or salt)
1/2 cup water
1 tbsp corn starch + 1/4 cup water
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Pork Tofu with Salted Black Beans TAUSI in Oyster sauce
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#porkrecipe #tofurecipe #pinoyrecipe
INGREDIENTS:
pork meat
tofu
onion
garlic
salted black beans (tausi)
black pepper
sugar(optional)
green chili (optional)
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Hi everyone, I'm david, i will share an easy way to steam tofu, steamed tofu is better than fried, steamed tofu is not too oily and healthy.
Ingredient
5 firm tofu
2 scallion
2 cloves of garlic
1/2 tsp black pepper
3 tbsp soy sauce
1 tbsp sesame oil
2 tbsp sweet soy sauce
1 tbsp oyster sauce
1 tbsp vinegar
3 tbsp chili oil
#tofu recipe
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#steamed tofu recipe
Stir-fry Beans and Tofu Recipe
Stir-fried beans and tofu is a healthy and savoury dish which only includes budget-friendly ingredients and will save you a lot of time with its easy preparation. You can use this as a side dish or serve it with hot steaming rice.
FULL RECIPE HERE:
INGREDIENTS
✔️500 grams tofu
✔️2 bunches of string beans
✔️4 tablespoons oyster sauce
✔️2 tablespoons soy sauce
✔️1 onion (minced)
✔️4 cloves of garlic (minced)
✔️ground black pepper to taste
✔️oil for frying and sauteing
✔️slurry (1 tablespoon cornstarch + 1/3 cup water)