Deep-frying gives the bean curd a golden colour and a crispy texture in this easy to make bean curd recipe. This recipe was first published in Amy Beh’s column, Cook’s Nook.
Deep-fried fresh bean curd skin with fragrant sauce
Ingredients
- 1piece fresh beancurd skinavailable in vegetarian shops, dou bao
- 1/2tsp pepper
- 1/2tsp five-spice powder
- 1tbsp cornflour
- 50g enoki mushrooms
- 30g gingerfinely shredded
- 2 red datesseeded and sliced
- 1 Chinese mushroomsoaked and shredded
Sauce
- 100ml light soy sauce
- 1tbsp mushroom seasoning
- 1tsp sugaror to taste
- 1/4tsp ground pepper
- 1/2tsp sesame oil
- 1tsp Shao Hsing Hua Tiau wineoptional
Garnishing
- Some fresh red chilli curls
- 20g spring onionfinely sliced
- 1 stalk coriander
Instructions
- Lightly season fresh beancurd skin (dou bao) with pepper, five spice powder and cornflour.
- Heat oil in a wok and deep-fry marinated fresh beancurd skin over medium low heat until golden. Dish out and put aside.
- Heat wok with half a cup of oil and fry chopped garlic until light and crispy. Dish out and leave set aside on a piece of crushed paper towel.
- With the same hot oil, fry ginger shreds until golden and crispy. Dish out and put aside.
- Combine sauce ingredients in a small saucepan with red dates, Chinese mushroom and enoki mushrooms.
- Bring to a quick boil for 2–3 minutes.
- Place deep-fried fresh beancurd skin on a serving plate.
- Pour hot sauce over and add garnishing. Serve immediately.
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