ChineseMain course
Braised Bean Curds
This recipe takes bean curd, pan-fries it until golden, then braises it with bell peppers and mushrooms in a savory sauce. The sauce gets its depth from chicken bouillon, soy sauce, and oyster sauce, with a hint of rice wine. It's a quick braise, thickening up at the end with a cornstarch slurry. Serve it hot over rice.
Method
5 steps · 45 min total
- 01
Prep Bean Curd and Vegetables
First, cut the bean curd into rectangular pieces. Set them aside.
Soak the dried mushrooms in water until they're soft and pliable. Once softened, squeeze out any excess water and shred them. Make sure to save the mushroom soaking water — it'll add depth to the sauce. Finally, shred the bell peppers.
