EZCR#21 - BRAISED TOFU WITH BLACK FUNGUS AND CUTTLEFISH

When I first saw the recipe, it looks so simple and nothing special but I was wrong. The ingredients and seasoning was a good combination. It turns out to be delicious and suitable to serve with rice or porridge. Suits my taste buds too.

The original recipe uses 1 block of tofu that is cut and fried till golden brown. Here I replaced it with fried fresh beancurd skin [tau pau].

This dish is not salty even with black bean paste but tasty and aromatic.

Ingredients

4-5 pieces of fresh beancurd skin [tau pau] 

10 gm black fungus – soaked and shredded

1 cuttlefish – cut in bite size pieces

A few slices of ginger

1 red chilli – seeded and cut strips

3 cloves garlic – sliced

1 stalk spring onions – cut 1 inch lengths

1 tbsp black bean paste

Seasoning [combined]

1 tbsp each light soy sauce and wine

1 tsp sugar

½ tsp dark soy sauce

1. Blanched squids in boiling water for 10 seconds. Drain and set aside.
2. Heat a non-stick wok with oil to pan fry tau pau until golden brown. Dish up and cut halve. Remove excess oil.
3. Using the same wok, sauté ginger, garlic, chilli and spring onions until aromatic. Add in the fried tau pau, black fungus, black bean paste and seasoning.
4. Stir fry to mix well, add some water to braise the ingredients for a few minutes.
5. Add in blanched squids, quickly mix well and thicken with some cornstarch water, make sure the gravy boils before dishing up to serve.
   
   
   
   
   
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   This post is link to Carole's Chatter: Food on Friday Theme - Chinese Food