Mushroom-Smothered Bean Curd

Name: Mushroom-Smothered Bean Curd (冬菇燜豆腐)
Yield: Serves 2 to 4.
Cuisine: Chinese
Ingredients: 8 medium-sized thick-capped dried black Chinese mushrooms; 3 squares fresh bean curd; 3 tablespoons oil; 1 whole scallion, in 1½-inch-long shreds; 2 quarter -sized slices peeled ginger, shredded; 2 tablespoons dark soy sauce; 1 tablespoon dry sherry; ½ cup mushroom-soaking liquid; 1 tablespoon sesame oil; ½ teaspoon sugar

冬菇燜豆腐

Preparation info

Serves
2 to 4
.

Difficulty
Easy

Appears in

The Key to Chinese Cooking

By Irene Kuo

Published 1977

About

This was a popular hot stir-fry appetizer in Peking restaurants. The mushroom flavor penetrates the daintily cut bean curd over low heat. Instead of having its customary custardlike texture, this bean curd is soft but firm. This is also a marvelous dish served cold.

Ingredients

3 squares fresh bean curd
8 medium-sized thick-capped dried black Chinese mushrooms
3 tablespoons

Asia
China
Starter
Vegan

Method

Quarter each bean-curd square; then cut each of these smaller squares into 2 triangles. Turn each triangle on its longest side and cut through the thickness to make 3 thin triangles from each. Set aside.

Cover the mushrooms with ¾ cup boiling water and soak for 1 hour.