Soy Braised Beancurd Pot
Whenever the husband goes out to town, I go a little soy-crazy. I love my soy products. Silky tofu, firm tofu, egg tofu, tau pok, tau kee, tau huay, soy milk... you name it, I love it. Unfortunately, the husband isn't a big fan of soy products. Maybe I should be more specific, the husband
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 firm tofu (tau kwa, cut into cubes)
- 4 pieces of dried beancurd skin (tau kee)
- 6 dried shitake mushrooms
- 1/2 cinnamon stick
- 1 star anise
- 1 tsp chinese 5 spice powder
- 3 slices of galangal
- 3 slices ginger
- 3 cloves garlic (smashed)
- 1 lemongrass (bruised and cut into 2 inch pieces)
- 1 shallot (sliced thinly)
- 1 tbsp shao xing wine
- 1 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 1 tbsp kicap manis
- 3 tbsp light soy sauce
- 1-2 tsp brown sugar or to taste
- 4 hard boiled eggs (shell removed)
- 500 ml hot water (more if you like more gravy)
- Salt and white pepper to taste
- 1 tbsp sesame oil
- Chopped spring onions to garnish
Instructions
- 1
Rehydrate mushrooms in the 500ml hot water.
- 2
Reserve mushroom water for cooking later.
- 3
Soak beancurd skin in warm water until softened. Drain and cut into smaller pieces.
- 4
Heat pot with oil on medium high heat.
- 5
Saute garlic, lemongrass, ginger, galangal, shallot, cinnamon, and star anise until fragrant.
- 6
Pour water into pot, and add seasoning (dark soy, light soy, kicap manis, sugar, shao xing wine, 5 spice powder, and oyster sauce).
- 7
Mix to combine and bring to boil.
- 8
Add beancurd skin, tau kwa, mushrooms, and eggs.
- 9
Bring back to a boil, and allow to simmer on low heat until sauce is reduced, and ingredients takes on a brownish hue, about 20-30 minutes.
- 10
Give it a stir every now and then.
- 11
Season with salt and white pepper if needed.
- 12
Adjust seasoning to taste with more soy, salt, pepper, and/or sugar.
- 13
Garnish with chopped spring onions and serve with steamed white rice.