Braised Bean Curds

Foodista Cookbook Entry

Category: Main Dishes | Blog URL:

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.


300 grams Bean curds-tofu
100 mls Water
1 tablespoon Garlic, minced
150 grams Bell peppers
1 stalk Scallion chunks
1 teaspoon Jiafan rice wine
1/2 teaspoon Chicken bouillon
1/2 tablespoon Dark soya sauce
1 tablespoon Oyster sauce
2/3 teaspoon Salt
1 teaspoon Cornstarch
1 tablespoon Tap water


Cut the bean curd into rectangular pieces. Soak dried mushrooms in water until they soften. Squeeze off the excess water and shred. Save the soaking water. Shred the bell peppers. Heat up a skillet with oil until hot. Pan-fry the bean curd until golden brown.
Remain a bit of oil in the same skillet to stir fry the minced garlic and mushrooms until aromatic. Add in shredded bell peppers and stir-fry briefly, then drizzle in rice wine, chicken bouillon, dark soya and oyster sauces. Pour in soaking liquid and bean curd pieces. Cover and simmer for 3-5 minutes. Stir in cornstarch mixed with a tablespoon of cold water. Increase the heat and cook until sauce has thickened. Add in scallion and the sesame oil, toss through and serve at once with steamed rice.




Deep fried chunks of tofu braised with black mushrooms and vegetables in a light oyster sauce. It is perfect on a bed of steamed rice.




Saturday, December 12, 2009 - 9:49pm


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