Braised Bean Curd (Firm Tofu) with Mushrooms RecipeDecember 3rd, 2007Recipes, Chinese Recipes, Recipes41 Comments
(Chinese recipes, prepare authentic Chinese food now!)
This time of year when the days are short and the nights are cold, I turn to claypot cooking for warmth and comfort. Be it claypot bak kut teh, claypot chicken rice, stews, or soups, claypot somehow adds that earthy aroma to the dish I cook and make the food a lot more appealing just because it’s cooked and served in a claypot. This claypot full of braised bean curd/firm tofu (in the US, bean curd is marketed as firm tofu at the grocery stores) with mushrooms is no exception. In a way, claypot cooking is like a fireplace; it gives you that warm cozy feeling…
I have many recipes to share when it comes to braised tofu–there are just endless possibilities. You can play with the different protein, be it pork, chicken, or seafood. You can also throw in different vegetables and mushrooms you like–napa cabbage, carrots, bok choy, dried shitake mushrooms, button mushrooms, enoki, and the list goes on. And then there is the sauce: soy sauce, oyster sauce, with beaten egg, or without it. As I said earlier, endless possibilities and all delicious.
My creation was a bit spontaneous. I had some leftover ground pork but no vegetables in the fridge, so this is my simple dish. Oh yeah, this braised bean curd with mushrooms made my stomach all warm and cozy, despite a cold night outside…
Rasa Malaysia Suggested Menus This braised bean curd (firm tofu) with mushrooms would go well with
- Stir-fried Brussels Sprouts with Dried Sole Fish
- Pork Rib and Lotus Root Soup
- Assam Pedas Fish (Malaysian Spicy Fish Curry)
For more menu ideas, please click here for Rasa Malaysia Recipe Index.
(Click Page 2 for the Braised Bean Curd with Mushrooms Recipe)