Hey beancurd lovers, here’s another delicious tofu dish produced by using the very basic of ingredients. Sometime simplicity is the best. The original recipe involve the use of a sizzling platter. Because I have none, the only difference is that mine won’t be sizzling hot!
Use a scissors to cut the side of the egg beancurd packaging carefully. Slice beancurd to about 1cm-1.5cm thickness.
Fry beancurd in hot oil over high heat until golden brown.
Place the fried beancurd on a paper towel to drain the oil. Then arrange fried egg beancurd on a plate.
This is the super cute ‘mini’ dried anchovies which I bought from night market. Rinse and make sure they’re dry before deep frying them until golden brown.
Here are some of the ingredients used.
Leave a tablespoon oil in the wok and add garlic. Once aromatic, add minced pork and mushroom and stir-fry until it changes color. Next, add prawns and stir-fry for another minute. Add water and seasoning and bring to a boil. Spread the cooked ingredients over the beancurd pieces. Add fried anchovies, chilies and spring onions. Best eaten with rice.
I love the combination of crunchy anchovy and the beancurd softness with aromatic Shaoxing wine. Try it ya.
Beancurd With Minced Pork & Mushrooms
Adapted from Beancurd Flavor
2 Japanese egg beancurd
3 Chinese mushrooms, soaked & shredded
50g minced pork
50g shelled prawns, chopped
30g small dried anchovy, deep fried
1 red chilies, chopped
1 spring onion, chopped
2 garlic, finely chopped
1 tablespoon oyster sauce
1/2 tablespoon light soy sauce
1 teaspoon sugar
1 tablespoon Shaoxing wine
1 teaspoon pepper
1/4 teaspoon dark soy sauce
1. Cut beancurd into 1cm-1.5cm thickness. Deep-fry into hot oil over a high heat until golden in color. Remove and arrange on a plate.
2. In a heat wok with 1 tablespoon oil stir-fry garlic until fragrant. Add minced pork and mushroom and stir-fry for about 2 minutes. Add prawns and cook for a minute.
3. Add water and seasoning and bring to a boil.
4. Spoon cooked ingredients on the beancurd pieces. Add fried anchovies, red chilies and spring onion. Serve warm.
Have a delicious day!