BRAISED FIRM BEANCURD, ERYNGII MUSHROOMS AND PEANUTS

Who says meatless dishes are not as appetising as meat dishes.  This braised firm beancurd with mushrooms and peanuts is tasty and delicious.  It is aromatic and the beancurd, mushrooms are full of flavours after braising. 

A great dish to serve with rice or porridge.  Suitable for the old and young and healthy too.  If using raw peanuts, rinse and soak with water for 4 hours, refrigerate for 4 hours.  Drain and is ready for cooking.

Ingredients

4 pieces firm beancurd - quartered and fried until golden brown

1 packet [250 gm] Eryngii mushrooms - removed the knob

1 can braised peanuts - drain off the liquid

1-2 pieces bay leaves

1-2 star anise

a few slices ginger

Seasoning

3 tbsp light soy sauce [good quality]

1 tsp dark soy sauce

1/2 tbsp sugar

1/2 tsp pepper

1 tsp 5 spice powder

salt to taste [optional]

1. Fry beancurd until golden brown.  Dish up and set aside.
2. Remove the top knob of the eryngii mushrooms [keep for other uses].  Cut the stems into round sections [about 1 cm thick].  Make cross slits on both sides.
3. Pan fry the mushrooms with some oil until lightly browned.  Push aside.  Add in ginger, bay leaves, star anise to fry.  Add in fried beancurd and seasoning ingredients.  Stir fry to mix well, then add water enough to cover ingredients.  Bring to boil, cover with lid and braise for 20 minutes or until fragrant.  Add in canned peanuts.
4. Continue to braise until water is reduced to runny thick consistency.  Off heat.
5. Best to rest braised dish [or cooled and chill in fridge overnight] for better flavour.
6. Reheat before serving.