Braised Bean Curds Recipe

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.

Heat a skillet with some frying oil over high heat until it's shimmering. Carefully add the bean curd pieces and pan-fry them until they're golden brown on all sides. Remove the bean curd and set aside.

Leave a bit of oil in the same skillet. Add the minced garlic and shredded mushrooms, then stir-fry until they're fragrant and the garlic is lightly golden.

Pour in the reserved mushroom soaking liquid along with 100 mls water, then return the pan-fried bean curd pieces to the skillet. Cover the skillet and let it simmer for 3 to 5 minutes, allowing the flavors to meld.

In a small bowl, whisk together the 1 teaspoon cornstarch with 1 tablespoon cold tap water until smooth. Stir this slurry into the simmering sauce. Increase the heat to bring the sauce to a gentle boil, cooking until it has thickened enough to coat a spoon.