Beancurd skin recipe - How to stir-fried with mushrooms (Seriously Asian)

beancurd skin

🥗Healthier: tofu

💰Cheaper: firm tofu

Tofu is more accessible and still provides a similar texture.

shiitake mushrooms

🥗Healthier: portobello mushrooms

💰Cheaper: button mushrooms

Button mushrooms are often less expensive and widely available.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water

Using water can reduce costs while still providing moisture.

Cut the beancurd skin into 2-inch sections.

Place the tofu skin sticks in a large bowl of cold water and soak until soft.

Blanch the beancurd skin in boiling water for fifteen seconds, then remove immediately and place them in cold water to 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 and set aside.

Soak the black fungus and dried shiitake mushrooms until soft, then cut the fungus into small pieces and mushrooms into thick slices.

Cut the green bell pepper into half-inch pieces and slice the carrot diagonally.

Cut the tomato into small cubes and the spring onion into two sections, slicing the white part for sautéing and keeping the green section for later.

Sauté the garlic slices in peanut oil for half a minute, then add the white section of the spring onions and continue sautéing.

Add the carrot, mushrooms, black fungus, and tomatoes, then add the bell pepper and 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 serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens