Mushroom Beancurd

Name: Mushroom Beancurd
Yield: Serves 4
Cuisine: China
Ingredients: 100 g (4 oz) Chinese dried mushrooms; 1½ tablespoons finely shredded fresh root ginger; 1 teaspoon sugar; 2 tablespoons dark soy sauce; 1½ tablespoons Shaoxing rice wine or dry sherry; ½ teaspoon freshly ground black pepper; 600 ml (1 pint) boiling water; 1 teaspoon salt; 450 g (1 lb) firm fresh beancurd; 1½ tablespoons groundnut oil; 1 tablespoon sesame oil; 3 tablespoons finely shredded spring onions

Preparation info

Serves
4

Difficulty
Easy

Appears in

Ken Hom's Hot Wok

By Ken Hom

Published 1996

About

This is a superb vegetarian dish that is simple to make and delicious to eat. Chinese mushrooms, with their intriguing smoky flavours, are braised with beancurd, which readily absorbs the seasonings and the essence of the mushrooms. An unusual and very nutritious treat. This dish also re-heats well which makes it ideal for entertaining.

Ingredients

100 g (4 oz) Chinese dried mushrooms
600 ml (1

Asia
China
Side dish
Vegan

Method

Soak the Chinese dried mushrooms in the boiling water for 30 minutes, then drain well through a fine sieve. Keep the mushroom soaking liquid. Let it settle and pour off most of the liquid, leaving any sand at the bottom. Squeeze out any excess liquid from the mushrooms through the sieve and add to the reserved mushroom liquid. Remove the tough stems and finely shred the caps.

Cut the be