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Beancurd With Minced Pork & Mushrooms

by Che-Cheh on March 19, 2012 11,968 views

in Pork, Side Dish, Tofu

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!

Beancurd with Minced Pork and Mushrooms


Let’s cook…

Japanese Egg Beancurd

Use a scissors to cut the side of the egg beancurd packaging carefully. Slice beancurd to about 1cm-1.5cm thickness.

Frying Egg Beancurd

Fry beancurd in hot oil over high heat until golden brown.

Fried Egg Beancurd

Place the fried beancurd on a paper towel to drain the oil. Then arrange fried egg beancurd on a platter.

Dried Anchovies

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 chopped 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 pre-fried anchovies, chopped chilies and spring onions. Best eaten with rice.

Beancurd with Minced Pork and Mushrooms

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
Serves 4

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
125ml water

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 platter.

2. Leave 1 tablespoon oil in the preheated wok to fragrant chopped garlic. Add in minced pork and mushroom, stir-fry briskly until well combined and the color changes, then add shelled prawns, toss thoroughly till fragrant.

3. Pour in water and seasoning, bring to a boil.

4. Spread the cooked ingredients on the beancurd pieces. Add pre-fried anchovy, chopped red chilies and spring onion. Serve hot.

Have a delicious day!

{ 6 comments… read them below or add one }

Michelle aka CazzyCazz March 20, 2012 at 3:09 am

che-che i am back!! Though i have been missing but i have been a silent reader and still very much inspired by you. With you cooking and all the pictures on ur food blog….. Btw, just wanna tell you that i have baked the Salted Egg Cookies for my parents and they loved it! Given my mom the link to your blog as well…. Good to be back again, i have been cooking, but have not been posting, and now starting off new again at my new blog. Take care che-che and chat and chew again soon!


Che-Cheh March 22, 2012 at 8:47 am

Hi Michelle, Welcome back to the blogging world! Glad your parents love the Salted Egg Yolk cookies. :)


ky March 22, 2012 at 10:41 am

yeah wor, the comments that I put inside is missing.
How come le?
What is the propagration domain? How to solve it?

From Kee Yit


Che-Cheh March 22, 2012 at 10:52 am

Sites changing server. That’s why. Now it’s still a bit unstable. Maybe tomorrow will be okay.


Dawn March 22, 2012 at 11:23 pm

Yum, yum!!! Just imagining eating this dish with a big bowl of white rice!!! :)


Che-Cheh March 23, 2012 at 8:50 am

Oh yeah! Slurpppppppp :)


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