Braised Beancurd Skin with Mushrooms
This is a homestyle braised beancurd skin with mushrooms recipe in a flavorful sauce perfect paired with a bowl of steamed rice. The beancurd rolls or skin are cooked down with a mix of shiitake, shimeji, and wood ear mushrooms with carrots, garlic, and ginger.
Ingredients
MUSHROOMS & BEANCURD
- 1 heaping tbsp dried wood ear mushrooms or black fungus (around 5-10 grams dried)
- Neutral cooking oil
- 6 cloves garlic peeled
- 5.2 oz shimeji mushrooms or other mushrooms
- 6 fresh shiitake mushrooms or other mushrooms
- 1/2 small carrot peeled and sliced
- 3.5 oz dried beancurd skin or rolls (see notes for options)
SEASONING
- 2 tbsp soy sauce
- 2 tbsp vegetarian oyster sauce
- 1 tbsp sugar
- 1 tbsp Shaoxing wine or other rice wine
- 2 tsp dark soy sauce
- 1.5 cups water , plus more if needed (see notes)
CORN STARCH SLURRY
- 1 tbsp corn starch
- 2 tbsp room temperature water
Instructions
- Soak the wood ear mushrooms or black fungus in hot water for 10-15 minutes or in room temperate water overnight until rehydrated.
- Slice the carrot and mushrooms.
- Heat a wok or large skillet over medium high heat.
- Add the oil. Once hot, add the garlic cloves and stir-fry over medium high heat until lightly golden.
- Add the carrots. Sauté for 1 minute. Add the shiitake, shimeji, and rehydrated wood ear mushrooms.
- Season the mushrooms. Mix well.
- Add the beancurd skin. Pour the water. Mix well and leave to simmer.
- Allow the beancurd and mushrooms to simmer over medium heat to come to a boil.
- Meanwhile, mix the corn starch and water. Ensure the corn starch is diluted.
- Once the sauce starts to boils and the beancurd is tender, lower the heat.
- Pour the cornstarch slurry. Slowly mix everything until the sauce has thickened.
- Taste the beancurd and mushrooms. Season with more vegetarian oyster sauce or soy sauce to taste, if needed.
- Add the chopped chives. Mix well.
- If needed, you can loosen the sauce with 2-3 tbsp of water (see notes).
- Serve this while hot and enjoy with rice.
Notes
BEANCURD SKIN OR ROLLS
Options:
WHAT TO DO:- If using dried beancurd stick, skin or sheets, you will need to soak these until rehydrated before removing these from the water and adding to the stir-fry.
- I used fried beancurd rolls for this recipe which didn’t need to be soaked or rehydrated.
WATER
- I used fried beancurd rolls so these soak up a significant amount of water/liquid when cooking down.
- You can water down the sauce with 2-3 tbsp more water after cooking, if needed to loosen up the sauce.
NUTRITIONAL INFO
Serving: 1serving | Calories: 380kcal | Carbohydrates: 72g | Protein: 18g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 1860mg | Potassium: 862mg | Fiber: 7g | Sugar: 13g | Vitamin A: 2089IU | Vitamin C: 13mg | Calcium: 142mg | Iron: 4mg
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