Braised Bean Curd Skin with Mushrooms
A savoury, silky braise of tender bean curd skin and earthy mushrooms, infused with aromatic seasoning and slow‑cooked depth. It’s comforting, umami‑rich, and beautifully simple — a plant‑forward dish that feels both nourishing and elegant.
Ingredients
- 85 grams bean curd skins sliced into 2 inch strips
- ½ cup shiitake mushrooms sliced
- ¼ cup dried wood ear mushrooms sliced after soaking
- 4 cloves galric sliced
- 1 tsp fresh ginger grated
- 1 red chilli deseeded, finely diced
- 1 tbsp rice wine vinegar
- 2 tbsp salt-reduced soy sauce
- 2 tsp miso paste
- 2 tsp cornflour
Instructions
- First, rehydrate the wood ear mushrooms in a bowl of boiling water for around 6 minutes until they are soft. Drain water into a bowl for later use, rinse mushrooms and set aside.
- Heat the wok, add a small amount of water, then the garlic, ginger and chilli. Dry-fry for 2 minutes until fragrant. Add in the skins and mushrooms.
- Stir in the rice wine, soy sauce and miso paste.
- Measure 1 ½ cups of the mushroom water, pour into the wok and simmer on low heat for 10 minutes.
- Mix the cornflour in ¼ cup of cold water and add to the wok; stir to thicken.
- Serve on brown rice and garnish with shredded spring onion.
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