Braised fresh beancurd skin/Tau Pau with black beans ~ 黑豆焖腐竹云耳
I’m a fan of beancurd skin be it fresh or deepfried. Bought this from the wet market where it is available at the stall selling beancurds and soy products of all sorts. I didn’t deep fry this as recommended by the seller, just panfried till it’s crispy and as it’s bland on its own, so had to cook this in a sauce to let it infuse into the beancurd skin. You can also cook this with a sweet and sour sauce whereby it will taste better if it’s deepfried.
Braised fresh beancurd skin/Tau Pau with black beans ~ 黑豆焖腐竹云耳
Ingredients
- 6 pieces fresh beancurd skin
- 20 dried cloud ears
- 2 tsp black beans
- 1 tsp oyster sauce
- 1/4 tsp sugar
- 3 cloves garlic, chopped
- Broccoli
- 1.1/2 tsp cornflour + 1 Tbsp water
- Soak the cloud ears till soft, snip off the hard part of the fungus.
- Pan fry the beancurd skin till crispy. Dish out and set aside.
- Saute the garlic till fragrant, add in the black beans, followed by the cloud ears. Stir-fry.
- Add in some water and oyster sauce to cook the cloud ears, let it simmer.
- Add in the crispy beancurd skin, sugar, and more water as the beancurd skin is very water absorbent.
- Add in the broccoli, fine tune to taste and add in the cornflour thickening.
- Dish out and serve.
No-Frills Recipes
Source: http://www.nofrillsrecipes.com/2020/12/braised-fresh-beancurd-skintau-pau-with.html
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